Maple Ricotta Custard
a wonderful custard recipe for spring
Last year's spring goslings are now geese and occasionally a behemoth of an egg is found tucked in an out of the way place, behind a hay bale, in a pile of leaves along the woodline, or tucked in a clump of weeds. Every day is an Easter egg hunt on a farm with ranging poultry. They felt like they needed a special dish. At least for the first few eggs, for we've never raised geese before.
After a comparison of recipes and a rifling through the pantry staples as well as some adjustments, we have these lovely golden Maple Ricotta Custards.
Flavored with the thickest & richest of this spring's maple syrup, cheese and cream compliments of Indie, our Guernsey’s offering of milk, and the farm-fresh eggs, homestead-to-table desserts like these make me happiest. Maple Ricotta Custards are more like a cheesecake than a traditional quivering custard which made my cheesecake-loving & custard-hating flock quite happy.
Even better, this recipe doesn’t take nearly the effort that a traditional custard requires, even less if you don’t make your own cheese. Otherwise, it’s a recipe dump & puree with an immersion blender. No tempering or straining is necessary! They will be ready and waiting to be baked before the oven is even preheated. Once baked, you don’t even need to wait hours for the custards to chill for they’re even delicious while warm. Though feel free to refrigerate ahead of feasting. I made sure to tuck one away in the back of the fridge for later. Just so I could report back to you that they were equally good cold too, of course.
Maple Ricotta Custard Recipe
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