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Ricotta Custards

Ricotta Custards
YIELDS
4 servings
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Ingredients

Ricotta Custards

1 ½
cup (¾ tub) fresh ricotta cheese (regular, not low-fat)
¼
cup sugar
2
large eggs
1
vanilla bean
dash ground cinnamon

Ricotta Custards with Cherry C

2
cup red wine
3
black peppercorns
½
cup sugar
¼
cup white corn syrup
lemon juice (optional)
2
cup pitted tart cherries
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Directions

Step 1

Preheat oven to 350 °F. Beat ricotta with sugar until smooth. Whisk eggs separately to combine and whisk into ricotta. Scrape seeds from vanilla bean into cheese and whisk in with cinnamon. Spoon ricotta into 8 5-ounce ramekins and place on a baking sheet. Bake for 30 to 40 minutes, until tops are a deep golden brown.

Step 2

Serve custards warm or chilled.

Step 3

Simmer all ingredients in a saucepot over medium-low heat until sauce reduces by about half and doesn’t run when dripped onto a plate, about 10 minutes. Allow to cool to room temperature.

Step 4

Serve on top of Ricotta Custards.

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