Cooking with Marlene Koch

Baked Ricotta Custard

Makes servings.


Baked Ricotta Custard


1. Preheat oven to 250°F.
2. 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.
3. Add eggs gradually, beating until blended. Add egg white and beat until blended. Add vanilla and cream, beating until blended.
4. Pour mixture into 8 (8-ounce) ramekins; place ramekins in a roasting pan. Add hot water to pan to a depth of 1-inch.
5. 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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