SAVORY RICOTTA PUDDING

Savory Ricotta Pudding image

Provided by Amanda Hesser

Time 1h45m

Yield Serves 8

Number Of Ingredients 10

Ingredients

Soft butter, for greasing baking dish
2 extra-large eggs
1 extra-large egg yolk
2 cups whole-milk ricotta, drained
1 cup heavy cream
1 cup whole milk
1 1/2 teaspoons thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 dried chile de arbol, thinly sliced on the diagonal

Steps:

Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
Pour into the baking dish. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 1/2 hours.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 14 grams, Sodium 328 milligrams, Sugar 3 grams, TransFat 0 grams