Creamy Ricotta Custard

First of all, I apologize for creating this custard in a small casserole dish. I was replacing my custard ramekins but hadn't made it to the store to accomplish the feat before making this dish. I much prefer making them in ramekins, but as you can see. Any logical glass oven proof vessel will do. I promise you won't be disappointed.



Ricotta is a fresh cheese (as opposed to ripened or aged), grainy and creamy white in appearance, slightly sweet in taste, and contains around 13% fat. Ricotta (literally meaning "recooked") uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production.


Ancient Roman cooks recognized the binding properties of eggs. They were experts at creating several egg-based dishes, most notably patinae, crustades and omlettes. These foods were either savory (made with cheese, meat, pepper etc.) or sweet (flavored with honey, nuts, cinnamon etc.). Food historians generally agree that custard, the sweet almost pudding-like substance we Americans know today, dates to the Middle ages. At that time custard was eaten alone or used as fillings for pies, tarts, pastry, etc. Flan is probably the the most famous and widely adapted custard dessert in the world. It is important to note that custard was not unique to Europe. Similar recipes flourished in Asia.





CREAMY RICOTTA CUSTARD



3/4 C part-skim ricotta cheese
4 oz. tub-style cream cheese, at room temp
1/4 C granular sugar substitute (I use Splenda)
2 large egg
1/4 C heavy cream
1/4 t vanilla extract
Ground cinnamon and nutmeg, for garnish

Heat oven to 250.
In a large bowl, with an electric mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add eggs, heavy cream, and vanilla; beat until well-blended.
Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a baking dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 min. Remove from water bath and cool on rack. Serve chilled or at room temperature, sprinkled with cinnamon and nutmeg.


This creamy, cheesecake-like custard goes well with fresh berries scattered over top and around the plate. Such as strawberries, blackberries, blueberries, raspberries. A dollop of whip cream as a finish. This would be worthy of company. Or....great plain for any time of day!