Pumpkin Ricotta Custard with Cranberry Compote

By exdircomp

Ingredients

• For the custard
• 12 ounces cream cheese, room temp
• 3/4 cup fresh ricotta
• 1 cup pumpkin puree
• 4 eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 cup sugar
• 1/2 cup heavy cream
• Cranberry Compote
• 1 bag (12 ounce) fresh cranberries
• 2 cups water
• 2 cups sugar

Preparation

Step 1

In a mixer with a whisk attachment cream the cream cheese till light, smooth and fluffy. Add the ricotta and continue mixing. Add the eggs and egg white gradually along with the vanilla extract and mix well. Lastly, mix in the sugar and the cream. Pour the batter into oven proof baking dishes and place them in a water bath. Bake at 250 degrees in a still oven for 45 minutes till set but still has no color. Chill till ready to serve. You may coat the top with coarse sugar and caramelize it under the broiler or with a blow torch for a crunchy bruléed topping. Serve topped with spoonfuls of Cranberry Compote



Cranberry Compote

Place all the ingredients in a sauce pan and bring to a full boil. The skins of the cranberries should all burst. Take off the heat and chill.