Sunday, May 6, 2012

Ricotta pudding

Like spoonbread, only cheesy!

3 eggs
1 egg yolk
2 cups whole-milk ricotta
1 cup heavy cream
1 cup whole milk
1 1/2 teaspoons thyme
Salt and pepper

Whisk together eggs, egg yolk, and ricotta. Add rest, mix together. Pour into a buttered 9-inch square baking dish, cover with foil, and set inside a larger baking dish. Pour tepid in, about halfway up the sides of the 9-inch dish, to form a water bath. Bake at 350 for about 1 1/2 hours, or until the middle is set.

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