1 cup ricotta cheese
1 cup evaporated milk
3 eggs, beaten
3/4 cup sugar
1/2 tsp almond extract
1 cinnamon or nutmeg
1 tsp lemon juice
1 tsp almonds, thin sliced
A Recipe for
Almond Ricotta Custard
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
This Recipe for Almond Ricotta Custard is one of thousands in the Recipes-to-go Cheese Cookbook.
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
If you enjoy this Almond Ricotta Custard Recipe - you should enjoy the recipe collections you can find on the websites below:
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
This is a recipe for Almond Ricotta Custard from the recipe cookbook of Recipes-to-go (Cheese)
Health food makes me sick. |
| Calvin Trillin |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
When women are depressed, they eat or go shopping. Man invade another country. It's a whole different way of thinking. |
| Elayne Boolser |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
Food Tip |
Preheat oven to 350F. 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 almonds on top. Set casserole dish inside larger pan
partially filled with hot water. Cook 45 minutes at 350F. 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. I won a microwave oven with this recipe
Serves: 4
Almond Ricotta Custard Recipe brought to you by Recipes To-Go