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
  • 3 eggs
  • 2 tsp vanilla bean paste
  • 1 cup caster sugar
  • Makes 12
  • Made in Silicon muffin pan

Baked Ricotta Custard


Preheat oven to 120°C.

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

Place the silicon muffin mould onto a baking tray. Transfer the smooth ricotta mixture into a jug with a spout for easy pouring and pour into a silicone muffin mould. Pour water around the base of the muffin mould to create a bain marie.

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 for morning or afternoon with homemade vanilla mascarpone and berry coulis.

Baked Ricotta Custard

Wanting to start making your own fresh ricotta at home? Once you’ve mastered the art of making ricotta, you’ll never need to buy it again. To get started, why not check out our easy to follow Ricotta and Ricotta Salata Cheesemaking Kit! With easy to follow instructions, simple equipment and minimal ingredients you can have your own fresh ricotta  at home on a regular basis.

Order online today, Australia Wide shipping.

Or, check out our range of hands on home cheesemaking workshops available on the Coffs Coast.



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