This vanilla baked ricotta dessert is softly set, lightly sweet, and portioned in ramekins. Ricotta and eggs provide protein without protein powder.
Vanilla Baked Ricotta Dessert
- Prep: 12 minutes
- Bake: 26 to 30 minutes
- Temperature: 350°F
- Yield: 4 servings
- Equipment: Four 6-ounce ramekins
Protein and sweetness vary by ricotta and sweetener. Check product labels when following a specific nutrition plan.
Ingredients
- 15 ounces whole-milk ricotta
- 2 large eggs
- 3 tablespoons maple syrup
- 1 tablespoon cornstarch
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest
- Pinch of kosher salt
- Nonstick cooking spray
How to Bake Vanilla Ricotta
- Prepare: Heat the oven to 350°F. Lightly coat four ramekins and place them on a rimmed baking sheet.
- Drain: Let ricotta drain in a fine sieve for 10 minutes. Blot any pooled whey beneath it.
- Flavor: Split the vanilla bean lengthwise and scrape out the seeds. Reserve the pod for another suitable use.
- Blend: Process ricotta, eggs, maple syrup, cornstarch, vanilla seeds, zest, and salt for 30 seconds.
Blend briefly until smooth without whipping in excess air. - Portion: Divide evenly among ramekins and wipe the rims clean.
Divide the mixture evenly among four oven-safe ramekins. - Bake: Cook 26 to 30 minutes until edges are set, centers wobble slightly, and the middle reaches 160°F.
- Chill: Cool 20 minutes, cover, and refrigerate at least 2 hours before serving.
Texture Checklist
- Ricotta is drained.
- Mixture looks smooth.
- Ramekins hold equal portions.
- Centers retain a slight wobble.
- Dessert chills before serving.
For another creamy option, try our cottage cheese cookie dough bowl, chocolate mousse, or Greek yogurt peanut butter dip.
Food Safety and Allergens
This dessert contains milk and eggs. FDA classifies both as major allergens; verify every packaged ingredient and prevent utensil cross-contact.
USDA recommends cooking egg mixtures to 160°F. Refrigerate within 2 hours and keep at 40°F or below. Do not leave ramekins on a buffet without temperature control.
- Refrigerate covered up to 3 days.
- Serve with a clean spoon.
- Do not repeatedly warm and chill.
- Discard after unsafe room-temperature exposure.
Build a Smooth Set
Draining removes loose whey that can collect around the ramekin edges. Blend briefly rather than continuously, because prolonged processing can incorporate unnecessary air.
The center should move as one soft unit, not ripple like liquid. Residual heat completes the set during the first 20 minutes outside the oven.
- Use similar-size oven-safe ramekins.
- Place them on one level baking sheet.
- Measure temperature near the center.
- Do not brown the tops aggressively.
Serving Options
- Add fresh raspberries immediately before serving.
- Top with sliced strawberries.
- Dust lightly with cinnamon.
- Serve plain to highlight vanilla.
Keep fruit toppings separate until serving so their juice does not pool on the set ricotta. Wash fresh berries under running water and dry them before adding them to a chilled ramekin. Discard any moldy berry. Keep ramekins covered during chilling.
Frequently Asked Questions
Can I skip the food processor?
Yes. Whisk vigorously, but the texture will retain more ricotta grain.
Can I serve it warm?
Yes after the 20-minute cooling period, although chilling produces the cleanest creamy set.