Almond Ricotta Custard Food

ALMOND RICOTTA CUSTARD

Steps:

• Preheat oven to 350 degrees.
• Press moisture out of ricotta cheese.
• Scald milk and pour over beaten eggs.
• Pour out the mixture into a blender or food processor and add the rest of the ingredients.
• Beat.
• Pour into shallow buttered dish.
• Dust with cinnamon or nutmeg.
• Sprinkle thin sliced alomnds on top.
• Set casserole dish inside larger pan partially filled with hot water.
• Cook 45 minutes at 350 degrees.
• To test if done, insert knife near edge of dish.
• If knife comes out clean, the custard will be done when cool.
• Let cool before serving.
• Top with chocolate curls if desired.

ALMOND RICOTTA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.