Ricotta Custard

Tried a basic ricotta cheese custard.

0.75 cups boiling water

dash salt

2 Tb corn meal

120 grams ricotta

60 grams cream cheese

1 egg, beaten

handful of grated hard cheese

Add boiling water to corm meal with salt. Wait for cornmeal to soften, thicken, and cool. In the meantime, integrate ricotta and cream cheese. Beat egg in small bowl. Once corn meal is coolish, add soft cheeses, egg, cheese, and mix well. This will fill three or four small ramekins. I cooked in a water bath for about an hour. Internal temperature reached about 160ºF. Didn't brown on top as much as I would like, but the internal texture was pretty perfect.

Great changes to this dish would include: To use fresh corn instead of corn meal; To substitute pineapple chunks for the savory hard cheese; To add spinach or leeks sautéed with shallots...