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Ingredients
Soft butter, for greasing baking dish
2 extra-large eggs
1 extra-large egg yolk
2 cups whole-milk ricotta, drained
1 cup heavy cream
1 cup whole milk
1 ½ teaspoons thyme leaves
2 teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1 dried chile de arbol, thinly sliced on the diagonal
Nutritional analysis per serving (8 servings)
7 grams carbs; 150 milligrams cholesterol; 255 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram trans fat; 328 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees and butter a 9-inch baking dish. Whisk together the eggs, egg yolk and ricotta in a mixing bowl. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper. The mixture will be a little lumpy.
- Step 2
Pour into the baking dish. Sprinkle the top with the chile and remaining ½ teaspoon thyme. Cover the dish with foil and place it in a roasting pan. Add enough tepid water to come halfway up the sides of the baking dish. Bake until the custard is just set, about 1 ½ hours.
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