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Almond Ricotta Custard

 

I won a microwave oven with this recipe
94

Yield

4

servings

Prep

10

min

Cook

45

min

Ready

55

min

Trans-fat Free, Low Sodium
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 29731% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 184mg 61%
Sodium 112mg 5%
Total Carbohydrate 14g 14%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 8% Vitamin C 2%
Calcium 17% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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