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Italian Ricotta Custard

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Italian Ricotta Custard is a smooth, creamy pastry filling made with milk, egg yolks, sugar, vanilla, and ricotta cheese. It has a rich yet delicate texture, perfect for filling cakes, tarts, cream puffs, or serving as a chilled dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 3 cups
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 cups whole milk
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup whole milk ricotta cheese, well drained
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon unsalted butter
  • Pinch of salt

Instructions

  1. Heat milk in a saucepan over medium heat until hot but not boiling.
  2. In a bowl, whisk egg yolks, sugar, cornstarch, and salt until smooth.
  3. Slowly add a bit of hot milk to temper the egg mixture while whisking.
  4. Pour mixture back into the saucepan with remaining milk.
  5. Cook over medium-low heat, whisking constantly until thick and glossy.
  6. Remove from heat and stir in butter, vanilla, and lemon zest if using.
  7. Let cool slightly for about 10 minutes.
  8. Blend or whisk ricotta until smooth, then fold into custard.
  9. For extra smoothness, strain through a fine sieve.
  10. Cover with plastic wrap touching the surface and chill for at least 2 hours before using.

Notes

  • Drain ricotta well to avoid watery custard.
  • Whisk constantly to prevent lumps or burning.
  • Custard thickens more as it cools.
  • Best texture is achieved after chilling.
  • Can be flavored with citrus or almond extract.
  • Do not freeze as texture may break.

Nutrition

Find it online: https://savorymomskitchen.com/italian-ricotta-custard/