Baked Ricotta Custard

Preparation time 10 minutes Cooking time 20 minutes Serves 12

A popular and easy dessert. We regularly use these in replace of cheesecakes in our cheesemaking workshop for morning tea.

Plus, the Baked Ricotta Custard’s freeze really well! You can make big batch and bring them out as needed.

Want to know how to make your own delicious ricotta? Why not book in for a workshop?!


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  • 2 cups ricotta
  • 1/2 cup cream
  • 1/2 cup milk
  • 4 eggs
  • 4 tsp corn flour
  • 2 tsp vanilla bean paste
  • 1/3 cup caster sugar
  • Makes 12
  • Made in Silicon muffin pan


Preheat oven to 160°C.

Put all of the ingredients into a food processor or blender and process until smooth.

Transfer the smooth ricotta mixture into a jug with a spout for easy pouring and pour into a silicone muffin mould.

Bake for 20 minutes or until a skewer comes out clean.

When cool and while still in the muffin pan, place in fridge to completely cool before popping out of muffin pan.

We like to serve our Baked Ricotta Custard’s with homemade vanilla mascarpone and berry coulis.

Baked Ricotta Custard


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