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Yields:
4 servings
Prep Time:
30 mins
Cook Time:
45 mins
Meal Type:
Desserts
Rating:
Average FatSecret member ranking fatsecret members overall average rating

Baked Ricotta Custard

Creamy custard that tastes just like rice pudding - without the rice.

Ingredients

Directions

  1. Heat oven to 250 °F (120 °C).
  2. In large bowl, with an electric mixer at medium speed, beat ricotta and cream cheese until creamy. Add sugar substitute and beat until well combined. Add egg, egg white, half & half, and vanilla; beat until well blended.
  3. Transfer mixture to 4 (8 oz) ramekins. Place ramekins in a baking dish. Add hot water to baking dish to a depth of 1 inch. Bake until custards are set, about 45 minutes. Remove from water bath and cool on rack.
  4. Serve chilled or at room temperature, sprinkled with cinnamon.
  5. Note: based on recipe from South Beach Diet Recharged book.
701 members have added this recipe to their cookbook.
 

Reviews 
Thank you, thank you thank you! Finally, a great low carb dessert! I did end up having to bake at 375* for about an hour for it to set- that was the only alteration to the recipe that I made.
01 Feb 13 by member: Bethyboo67
To make it more Atkins OWL, I'm subbing the high fat versions of cream cheese and heavy whipping cream for the low fat ingredients and adding finely chopped spaghetti squash to try to get that "rice" mouth feel. Get a few veggie carbs that way also.
28 Jan 13 by member: messamermom
really good I did the reg ricotta , heavy whip cream and reg cream cheese it is very good ....I will replace the Flan I made before to keep my sweet tooth at bay thank you very much for the recipe
28 Aug 12 by member: katmm
Wonderful dessert. After reading it tastes like rige pudding I decided to put in raisins as well. Then I got to thinking fresh strawberries on top or maybe blueberries inside would also be tasty. The possibilities are endless. One thing I would change if I wasnt adding fruit is maybe a little less sweetness. Thank you for the recipe. I will use it again and again.
21 Jan 12 by member: petuniak
Had this at room temp and it was ok....maybe it will be better cold. I think I'll make it again but next time I'll beat the egg whites separately and fold in the cheeses and egg yolk. Also want to try it with agave.
28 Nov 11 by member: Mik335
Tastes great and hits that sweet craving. Don't be afraid to try it with other extract flavors other than vanilla. For example, almond extract, orange, and lemon extracts are all great.
12 Oct 10 by member: Aeroconn
Ok now I have changed my mind. I don't like this dish hot. However, I love it cold. It was absolutely delish.
05 Aug 10 by member: Mkaleokalani
I made this with heavy cream, regular cream cheese and whole milk ricotta to reduce the carbs. It was delish !!!
19 Jul 10 by member: RedHolly
Delicious! Prepared for some of my friends who aren't dieting who thought it was very good as well.
18 Jun 10 by member: illusion2526
This was AWESOME and took care of the cravings I was having today.
27 Apr 10 by member: Desirae
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Nutrition summary:

There are 131 calories in 1 serving of Baked Ricotta Custard.
Calorie break-down: 38% fat, 24% carbs, 38% protein.

Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
131
 
% Daily Values*
Total Fat
5.56g
7%
Saturated Fat
3.053g
15%
Trans Fat
-
Polyunsaturated Fat
0.324g
Monounsaturated Fat
1.704g
Cholesterol
70mg
23%
Sodium
266mg
12%
Total Carbohydrate
7.78g
3%
Dietary Fiber
0.9g
3%
Sugars
2g
Protein
12.27g
Vitamin D
0mcg
0%
Calcium
221mg
17%
Iron
1.14mg
6%
Potassium
174mg
4%
Vitamin A
148mcg
16%
Vitamin C
0.6mg
1%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
7%
of RDI*
(131 calories)
7% of RDI
Calorie Breakdown:
 
Carbohydrate (24%)
 
Fat (38%)
 
Protein (38%)
* Based on a RDI of 2000 calories

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