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    Custard: Baked Ricotta Custard


    Source of Recipe


    Gale Gand

    List of Ingredients




    1 1/2 packages cream cheese (8-ounce)
    3/4 cup ricotta cheese
    1/2 cup SPLENDA® No Calorie Sweetener Granular
    2 large eggs
    1 egg white
    1/2 teaspoon vanilla extract
    1/2 cup half and half
    Optional Garnish: mint leaves
    fresh raspberries

    Recipe



    PREHEAT oven to 250° F. BEAT cream cheese at medium speed with an electric mixer until creamy. Add ricotta cheese; beat until blended. Gradually add SPLENDA® No Calorie Sweetener, Granular beating until blended.

    ADD eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended. POUR mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1 inch.

    BAKE at 250° F for 45 minutes or until custards are set. Custards will puff slightly and remain white. Remove from water bath and cool on a wire rack. Serve chilled or at room temperature. Garnish, if desired.

 

 

 

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