Ricotta Custard (Fiadone)

IMG_0307

Ricotta is such a versatile cheese.  It can be used in a variety of dishes. Here is one way Ricotta is used that I particularly like.

Ricotta Custard

3 eggs
½ cup sugar
pinch of salt
1 tablespoon cornstarch
Zest of one lemon
1 cup (1/2 lb.) ricotta cheese* (I used Silani Extra Smooth Premium Ricotta, 300g, 6% MF)

Preheat oven to 375F.  Place rack in centre of oven.

Beat eggs and ricotta cheese.  Add lemon zest, salt, cornstarch and drained ricotta cheese.

Bake in oven for 45 minutes.  Cake does not rise but will be done when starting to brown around the edges.

Enjoy!

Source: Fromages Frais Maison, Cathy Ytak

TIP:
* I used Silani Extra Smooth Premium Ricotta, 300g, 6% MF.  There is more ricotta than the recipe called for but it worked!

PS:
Ricotta is also an excellent source of calcium.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: