Makes 4 custards.


  • ¾ tub (1 ½ cups) fresh ricotta cheese (regular, not low-fat)

  • ¼ cup sugar

  • 2 large eggs

  • 1 vanilla bean

  • dash ground cinnamon

  • Cherry Compote

  • 2 cups red wine

  • 3 black peppercorns

  • ½ cup sugar

  • ¼ cup white corn syrup

  • lemon juice (optional)

  • 2 cups pitted tart cherries


  • 1.

    Preheat oven to 350 °F. Beat ricotta with sugar until smooth. Whisk eggs separately to combine and whisk into ricotta. Scrape seeds from vanilla bean into cheese and whisk in with cinnamon. Spoon ricotta into 8 5-ounce ramekins and place on a baking sheet. Bake for 30 to 40 minutes, until tops are a deep golden brown.

  • 2.

    Serve custards warm or chilled.

  • Cherry compote:

  • 1.

    Simmer all ingredients in a saucepot over medium-low heat until sauce reduces by about half and doesn’t run when dripped onto a plate, about 10 minutes. Allow to cool to room temperature.

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