Almond Ricotta Custard
I won a microwave oven with this recipe
Yield
4 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ricotta cheese
|
|
| 1 | cup |
evaporated milk
|
|
| 3 | large |
eggs
beaten |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | x |
cinnamon
or nutmeg |
*
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
almonds
thin sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ricotta cheese
|
|
| 237 | ml |
evaporated milk
|
|
| 3 | large |
eggs
beaten |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1 | x |
cinnamon
or nutmeg |
*
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
almonds
thin sliced |
|
Directions
Preheat oven to 350℉ (180℃).
Press moisture out of ricotta cheese. Scald milk and pour over beaten eggs. Pour out the mixture into a blender or food processor and add the rest of the ingredients.
Beat. Pour into shallow buttered dish. dust with cinnamon or nutmeg.
Sprinkle thin sliced almonds on top. Set casserole dish inside larger pan partially filled with hot water.
Cook 45 minutes at 350℉ (180℃).
To test if done, insert knife near edge of dish. If knife comes out clean, the custard will be done when cool. Let cool before serving. Top with chocolate curls if desired.
