Easy Baked Lemon Ricotta Custard
Easy Baked Lemon Ricotta Custard is a delicious comfort dessert, served with a spoonful of cherry compote on top. Add a dollop of whipped cream!
Friends, this super simple Baked Lemon Ricotta Custard is a cross between a quiche and a soufflé, and super easy to make. I love this recipe for any time of year, because of the simple ingredients you can keep on hand.
And it’s delicious served with this Summer Cherry Compote Recipe or this Frozen Mixed Berry Compote!
The custard goes wonderfully with a syrup compote, because it is not too sweet or heavy, just rich, creamy, lemony, vanilla-ey, and savory. Yum!
Lemon Ricotta Custard
Last week, we served it with my homemade cherry compote recipe, but there are many ways to serve custard.
Why is custard so easy to make?
My memories of baked custard go back to my childhood. Mom would pop a custard into the oven almost every week, probably because it was so easy to make. I vividly remember custard (which I wasn’t a huge fan of), and eating a lot of tapioca pudding.
It’s made without the pie shell (not to mention completely gluten-free), so it’s a great recipe to make for last-minute company!
A quick whisk of the ingredients, and pour into a pan or individual servings.
Easy Baked Lemon Ricotta Custard
Today my tastebuds have matured, and I love the creamy texture and cheesy taste of ricotta custard.
Custard is the ultimate comfort food, and it’s even better with homemade cherry compote on top.
Ingredients for baked ricotta custard
Baked ricotta dip is the very definition of easy entertaining, and a real crowd-pleasing dessert.
All you need is ricotta cheese, eggs, honey, lemon, and vanilla.
You bake each individual dish (or one large dish) until puffed up and golden brown. Just think souffle!
What Do I Serve With This Baked Ricotta?
You can serve this custard as a dessert, or with crostini on an appetizer plate.
Drizzle the Lemon Ricotta Custard with honey, and dried fruits. So good! You can prepare it like I did this Summer Fruit Baked Brie Recipe.
I love this recipe for dessert, with something sweet on top, but you can also think savory! It’s almost like a panna cotta recipe, one that you can serve savory as well as sweet.
Or, serve with pita chips or veggie crudités.
Welcoming guests into our home is a great joy and privilege.
Happy hosting!
Get the Recipe:
Easy Baked Lemon Ricotta Custard
Ingredients
- Unsalted butter, for greasing
- 3 cups whole milk ricotta cheese, drained overnight
- 6 Tbsp. honey
- 2 tsp. lemon zest
- 1 1/2 tsp. vanilla
- 2 eggs, plus 1 yolk
- Berry or cherry compote to top
- Fresh whipped cream
Instructions
- Heat the oven to 400°.
- Lightly grease six ramekins with unsalted butter and place on a baking sheet.
- Gently whisk ricotta, honey, zest, egg, and yolk in a bowl until smooth. Divide ricotta custard between the ramekins and smooth the tops with a spoon if needed. Bake until lightly fluffed and slightly golden on the top sides; 30-35 minutes. Remove from oven and let cool slightly.
- Serve warm with a fruit compote and whipped cream.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Thanks Sandy! for Baked Lemon Ricotta Custard recipe.
Its looks yummy.Thanks for sharing.
Yum!! I have always thought custards were pure old fashioned comfort food. I’ve never made a ricotta custard. I want to make it this weekend! I’ll serve it with my hot blueberry sauce. Do you think a 9×13 pan would be suitable for a double recipe? Thanks Sandy!