Almond Ricotta Custard

This ricotta custard is a contest-winning dessert that combines the silky texture of a baked custard with the slight tang of fresh ricotta. The ricotta is what sets this apart from a basic crème caramel, the cheese gives the dessert body and a faintly grainy texture that holds up to the spoon instead of jiggling away.

Pressing the moisture out of the ricotta before mixing is the step you cannot skip. Wet ricotta dilutes the egg-milk custard and turns the whole thing watery in the bake. Place the cheese in a fine sieve over a bowl and gently press with the back of a spoon for two minutes. You’ll be surprised how much liquid comes out.

The water bath (bain-marie) is the temperature regulator. The surrounding hot water keeps the custard’s bake even and gentle, preventing the eggs from overheating and turning the surface grainy or cracked.

Pro Tips

• Whole-milk ricotta gives the richest flavor, part-skim works but the custard ends up leaner
• Scalding the milk before adding it to the eggs is essential, it kills enzymes that can break the eggs and starts the cooking process gently
• Pour the mixture through a fine sieve before baking to catch any unincorporated egg or ricotta lumps, this is the trick for restaurant-smooth custard
• Test for doneness by inserting a knife near the edge, the center should still wobble. The custard finishes setting as it cools
• Chill at least 4 hours before serving for the firmest texture, or eat it slightly warm for a softer, almost panna-cotta feel

Variations

• Stir 2 tablespoons of orange zest into the batter for a Sicilian cassata-leaning version
• Top with chopped pistachios in addition to the almonds for a more colorful, traditional Italian look
• Drizzle the chilled custard with honey or amaretto liqueur just before serving