RICOTTA PUDDING

Ricotta Pudding image

Number Of Ingredients 8

2 extra-large eggs
1 extra-large egg yolk
2 cups fresh whole milk ricotta, drained if wet
1 cup heavy cream
1 cup whole milk
1 1/2 teaspoons thyme leaves
1 chile de árbol, thinly sliced on the diagonal
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350°F.
Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper. Whisk to combine. The mixture will be a little lumpy.
Taste for seasoning, and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set.