Monday, October 5, 2009

Baked Ricotta Custard for Gypsy

Heat oven to 250 and set a tea kettle to boil water.

In  large bowl, with an electric mixer at medium speed beat:

3/4 cup part-skim Ricotta Cheese
4 oz non-fat tub style cream cheese - room temp

Beat these together til creamy. Then add:

1/4 cup Granular Sugar Substitute (Splenda or the like)

Beat until well combined. Then add:
1 whole egg
1 egg white
1/4 cup fat-free half-and-half
1/4 tsp Vanilla

Beat until well blended. Be sure to scrape sides well.

Place a neatly folded tea towel inside an 8X8 dish so it covers the bottom. Place 4 8-oz ramekins on top of the tea towel in the dish. Pour mixture into ramekins evenly.

Pull out oven rack as to balance the dish of ramekins. Pour the boiling water into the baking dish around the ramekins to a depth of 1 inch from the top. Bake until custard set approx 45 mins. They should not jiggle at all. Let cool in bath until they can be handled and then remove to cool on rack at room temp. Serve cilled or at room temp, sprinkled with cinnamon.

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