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sugar water milk Ricotta egg egg yolks heavy cream light rum vanilla orange flower water orange zest
Viewed: 72 - Published at: a year agoIngredients
- 1 1/4 cups sugar
- 1/4 cup water
- 2 pounds fresh whole milk ricotta
- 1 large egg
- 2 large egg yolks
- 1/3 cup heavy cream
- 1 tablespoon light rum
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange-flower water
- 2 teaspoons finely grated orange zest
Method
- Preheat the oven to 375 and position a rack in the middle of the oven.
- In a medium saucepan, combine 1 cup of the sugar with the water and bring to a boil over moderately high heat.
- Stir with a wooden spoon to dissolve the sugar.
- Using a wet pastry brush, wash down any sugar crystals from the side of the pan.
- Continue to boil the sugar syrup, without stirring, until a golden amber caramel forms, 6 to 8 minutes.
- Remove the saucepan from the heat and dip the bottom of the pan in a bowl of cool water to stop the cooking.
- Immediately pour the hot caramel into eight 4-ounce ramekins; swirl to evenly coat the bottoms with caramel.
- Set the ramekins in a roasting pan.
- In a food processor, combine the ricotta with the whole egg, egg yolks, cream, rum, vanilla, orange-flower water, orange zest and the remaining 1/4 cup sugar.
- Process until smooth.
- Pour the mixture into the ramekins.
- Put the roasting pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the ramekins.
- Bake the ricotta custards for about 45 minutes or until golden brown on top and set around the edges but still slightly soft in the center.
- Transfer the ramekins to a rack and let cool.
- Cover and refrigerate the custards overnight.
- To unmold, run a small knife around each custard, place a dessert plate on top and invert, giving the ramekin a little shake.
- If the custard sticks, briefly dip the bottom of the ramekin in hot water and invert again.