Baked Lemon Custard with ricotta
Easy Baked Lemon Custard dessert is made with creamy ricotta, a delicious comfort dessert served with a spoonful of cherry compote on top.
Ingredients
- Unsalted butter, for greasing
- 3 cups whole milk ricotta cheese, drained overnight
- 6 Tbsp. honey
- 2 tsp. lemon zest
- 1 ½ 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.
Notes
Reposted from Sept. 2019.
Nutrition Facts
Calories: 286kcal, Carbohydrates: 16g, Protein: 16g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.01g, Cholesterol: 118mg, Sodium: 126mg, Potassium: 162mg, Fiber: 0.1g, Sugar: 13g, Vitamin A: 631IU, Vitamin C: 1mg, Calcium: 266mg, Iron: 1mg