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
Directions
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
Servings: 4 servings
Almond Ricotta Custard Recipe brought to you by Recipe Ideas
Categories: Italian; Nut
The History of Recipes
It is possible to track the history of `recipes` way back into ancient history, in fact as far back as the ancient Egyptians, and maybe further still. In practice though, in the main part, these ancient records were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later, we have some interesting books which date from the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian food that we all know today, but rather accounts of the types of meals on the tables of the upper classes. For the decades that followed, the rich families of Europe strove to offer the most exotic banquets, and because of this the best cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and publishing recipes that were common in the better off homes of the day. By the time we get to the 1900s, cooking publications are greatly in demand mostly due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Almond Ricotta Custard recipe.
