Soft Baked Ricotta and Blueberry Custard Recipe
This soft baked ricotta and blueberry custard is a gentle, comforting dessert perfect for small portions. The combination of creamy ricotta and juicy blueberries makes it a light, flavorful treat you can enjoy any time. Its soft texture is easy to chew and digest, ideal when you want something simple yet satisfying.
Making desserts for one or two can be tricky since many recipes are meant for larger groups. This small-batch custard solves that by offering just enough for a cozy serving without leftovers. Plus, it requires only a few common ingredients and straightforward steps, so you can easily prepare it even on a busy day.
Because the custard is baked gently in the oven, it develops a smooth, tender texture that feels soothing. This makes it a wonderful option if you prefer softer desserts or have eating sensitivities. You can enjoy it warm or chilled, depending on your mood.
Ingredients You’ll Need
- 3/4 cup ricotta cheese (whole milk or part-skim)
- 1 large egg
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/3 cup fresh or frozen blueberries
- Butter or cooking spray (for greasing the baking dish)
You can serve this creamy ricotta custard with a small side of soft toast or gentle fruit compote if you like.
Step-by-Step Recipe
- Preheat your oven to 325°F (160°C). Lightly grease a small ramekin or baking dish with butter or cooking spray.
- In a bowl, whisk the ricotta cheese, egg, honey or maple syrup, vanilla extract, and cinnamon until smooth and creamy.
- Fold in the blueberries gently, saving a few to sprinkle on top.
- Pour the mixture into the prepared ramekin, smoothing the top and scattering the reserved blueberries over the surface.
- Place the ramekin in a small baking pan and add enough warm water to the pan to come halfway up the sides of the ramekin to create a water bath.
- Bake for about 30–35 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekin from the water bath and let it cool slightly before serving warm or chilled.
Tips and Easy Variations
Texture Tips
- Cover the ramekin with foil while baking to keep the top from browning and stay softer.
- Let the custard cool fully in the fridge for an easier-to-chew, firmer texture.
- Use part-skim ricotta to lighten the dish without changing the soft texture.
Flavor Variations
- Swap blueberries for raspberries, sliced peaches, or diced soft pears for different gentle flavors.
- Add a dash of lemon zest or a hint of nutmeg for a subtle flavor change.
- Top with a spoonful of gentle fruit compote instead of extra fresh berries.
Sweetener and Swaps
- Reduce the honey or maple syrup to taste or omit entirely for a lightly sweet dish.
- Substitute honey with maple syrup or another natural sweetener if preferred.
- Use blended cottage cheese in place of ricotta for a similar texture after processing smooth.
Gentle eating suggestions
- Serve chilled for easier chewing and a firmer texture.
- Adjust or omit sweetener if you are limiting sugar for health reasons.
- Use soft, ripe fruit and avoid crunchy toppings to keep the dessert gentle.
Storage and Leftovers
Fridge
Store any leftovers covered in the refrigerator for up to 2 days to maintain texture and freshness.
Freezer
Avoid freezing as the custard’s texture may change and become grainy when thawed.
Reheating
Warm gently in the microwave for about 15–20 seconds or enjoy cold from the fridge for a refreshing option.
Conclusion
Give this gentle dessert a try when you want something sweet, creamy, and easy to prepare in a small portion. It’s perfect for a quiet afternoon treat or a light finish to any meal.
For more gentle small-batch dessert ideas using creamy textures, you might also enjoy other soft baked custards and gentle rice puddings that are easy to make and soothing to eat.
FAQ
Can I use frozen blueberries?▶
Yes, you can use frozen blueberries. Thaw them first and drain any excess moisture so the custard does not become too watery.
Can I substitute ricotta with cottage cheese?▶
Cottage cheese can work as a substitute if you blend it first to create a smoother, creamier texture similar to ricotta.