Baked Ricotta Custards
serves 10-12
These custards are considerably lighter than their cheesecake inspiration. Serve with cranberry sauce on the side. If a crisp topping is desired, sprinkle with coarse sugar and caramelize under the broiler or with a blow torch just before serving.
Read more about this recipe at the Washington Post.
12 ounces cream cheese, at room temperature
3/4 cup fresh ricotta cheese
2 eggs
1 egg white
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup heavy cream
prep: 20 minutes
total: 1 hour 5 minutes, plus at least 3 hours to chill in the refrigerator
10 to 12 (4-ounce) ramekins
large mixing bowl
electric mixer
large roasting pan
1. Adjust the oven rack to the middle position and preheat the oven to 250F. Have ready 10 to 12 (4-ounce)ramekins.
2. In a large bowl using an electric mixer on medium speed, beat the cream cheese until light, smooth and fluffy, about 2 minutes. Add the ricotta and mix until combined. Add the eggs and egg white, 1 at a time, mixing until completely incorporated after each addition. Add the vanilla and mix until combined. Add the sugar and cream and mix until combined. The batter should be smooth and glossy.
3. Divide the batter among the ramekins, place in a large roasting pan and place on the oven rack. Pour enough hot water into the roasting pan around the ramekins to reach about halfway up the sides. Bake for 45 minutes, until set. The top should not have changed color at all. Set aside to cool slightly. Refrigerate until chilled through, at least 3 hours.
