Ricotta custard

Simple to prepare and perfect for filling cakes, the ricotta custard with its vanilla flavor is truly delicious.

There are truly many combinations of cream, cream and spreadable cheeses of various types with which you can fill desserts . Ricotta custard is one of these and lends itself very well when you need a cream with a stronger consistency than simple custard.

In fact, ricotta custard is ideal for filled cakes but also for tartlets and cream puffs . We could compare it to a sort of Chantilly cream without cream and therefore lighter. The preparation is really simple because once the cream has been made it is sufficient to incorporate the well-sifted ricotta . Let's see everything in detail.

How to prepare ricotta custard

1. First , dedicate yourself to the custard . Break the eggs and separate the white from the yolk: only the latter will be needed.
2. Place the egg yolks with the sugar and corn starch in a bowl and cream them with a wooden spoon.
3. Bring the milk to the heat, flavoring it with the vanilla bean cut in half lengthwise. Also scrape the seeds with the tip of a knife to make the flavor more intense.
4. Once the milk has reached the boil , pour it over the eggs, mixing with a whisk. Then put everything back on the heat and cook until it thickens. Finally, remove the berry.
5. Transfer the custard into a bowl, cover with cling film and leave to cool.
6. Sift the ricotta and incorporate it into the cream using a hand or electric whisk. The important thing is that the cream is very smooth.

Also take a look at our egg-free custard : it's perfect if you're looking for something lighter!

storage

The custard with ricotta will keep in the refrigerator for 2-3 days , well covered in cling film.