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Measurements

Almond Ricotta Custard

Yield: 4 Servings

1 c Ricotta cheese
1 c Evaporated milk
3 Eggs; beaten
3/4 c Sugar
1/2 ts Almond extract
Cinnamon or nutmeg
1 ts Lemon juice
1 ts Almonds; thin sliced

Preheat oven to 350F. 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 350F. 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.


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