simple custard
ricotta custard. griffin stuck his finger in it before i could get a picture, stinker.
This is an easy one. And yummy. You throw all the ingredients into the food processor, pour the resulting custard into little containers and then stick them in the oven (in a water bath). Sooo much easier than the other custard I tried cooking on the stove and then accidentally (darn doorbell) allowed to boil (never allow custard to boil!) resulting in a curdled mess of 4 ruined New Zealand eggs and 2 cups of organic milk. And no custard to boot. Ugh. Oh, that was dreadful. But this is a simple, hassle-free custard that's rich and delicious and tastes like cheesecake when it's cold.
I got the original recipe from Local Flavors by Deborah Madison, a book I have recommended before and continue to recommend imploringly. Everything I've tried in this book has been superb, and I've tried quite a few things, which is a lot to say, considering the amount of cookbooks I have that have collected the amount of dust that they have over the years.
Plus, there are recipes in here for some of the more unique things one sometimes finds at the farmer's market and never knows what to do with, which makes me happy, because then I have something to actually do with the food when I bring it home, besides sit it on the counter and say, "hey kids, look at this".
Here's the recipe - I've tweaked it a tad, but it's more or less something like this:
organic butter and sugar for six ramekins (or other small glass containers for baking)
16 ounces of fresh whole milk ricotta
1 cup creme fraiche
2 eggs
1 egg yolk
1/4 - 1/3 cup sugar
1 teaspoon vanilla
(optional fresh grated nutmeg or cinnamon)
Preheat oven to 325ยบ. Butter and sugar the ramekins. Blitz ingredients in the food processor until smooth and creamy. Pour into ramekins, then set in a pan with hot water coming half way up the sides of the containers. Grate nutmeg or cinnamon over the tops. Bake until the custards are puffy and beginning to pull away from the sides of the containers, 50-55 minutes. Serve warm or cold with fresh fruit.



















