Ricotta and Berry Custards

Honestly, the term “custard” is a bit of a misnomer…but the dessert has eggs in it and I wasn’t sure what else to call it.  I am slowly trying to expand my baking and dessert repertoire (still have a fear of cooking anything with yeast). This dish first appeared during my summer at home–again, trying to use a  lot of ingredients that were about to go bad. My initial batch had zero sugar. I had figured the berries would be sweet enough. Wrong. Tasted very bland. The second time I made this was for my birthday dinner–this is the perfect dish for ramekins and hence tapas/portion-control. Much better with sugar. Below are pictures from my third time making this dish, now back at my place. To vary things a little, I experimented with a new flavor combo: raspberries and walnuts. Success!

I will say it helps immensely if all of your ramekins are the same size. Since I am a graduate student, I did not exactly have that luxury–all my kitchen stuff is mishmosh.

This is really a great dessert. It is perfect for summer. Cooking in ramekins makes portion control easy. This also keeps well and can last multiple days in the refrigerator.



  • 15 oz. ricotta
  • 3 eggs
  • 3-5 tablespoons sugar (to taste)
  • Vanilla extract
  • 2-4 tablespoons flour (to desired texture)
  • Fillings:
    • Blueberries
    • Raspberries and Walnuts
  • Pam, or similar substance


  1. Preheat oven to 350*F.
  2. Spray ramekins with Pam, or similar substance.
  3. Mix all the non-filling ingredients in a bowl until smooth.
  4. Assembling:
    1. If using a blueberry filling, put a thin layer of blueberries at the bottom of the ramekin. Then, layer the custard mix and top with more berries.
      Layer one
      Layer one
      Zoom-in pre-oven
      Zoom-in pre-oven


    2. If using a raspberry filling, put a thin layer of raspberries at the bottom of the ramekin. Fold the walnuts into the custard mix. Layer and top with more raspberries.
      Again, first layer
      Again, first layer
      Zoom-in pre-oven
      Zoom-in pre-oven


  5. Depending upon your ramekin size, bake for 15-25 minutes. You can tell these are done when the berry juice from the bottom starts to bubble on top, and the ricotta has set.
    The batch pre-oven
    The batch pre-oven
    A done blueberry
    A done blueberry
    And a done raspberry
    And a done raspberry



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