Passover Ricotta Custard - Microwave Monday

Its Passover and unlike Matzo I will rise to the occasion! Similar to last week’s cheesecake, here is a Kosher for Passover* Ricotta Custard!

Ingredients:

  • 1T Butter

  • 1/2 piece Matzo

  • 1 Egg Yolk

  • 4 T Ricotta Cheese

  • 2T sugar

  • Sprinkle Powdered Sugar

Procedure:

  1. Microwave butter in a ramekin for 20 seconds or until fully melted. Rotate the ramekin to coat each side with the butter.

  2. Crush the 1/2 Matzo slice by hand and mix in with the melted butter in the ramekin. Crush out bigger chunks. Flatten at the bottom of the ramekin.

  3. Whisk the egg yolk until light and airy. Add in the ricotta and sugar and whisk until smooth. Pour over the Matzo mixture.

  4. Microwave with a bowl of water on half power for 2 minutes.

  5. Take out and rotate a knife around the edges to separate the ramekin from the custard. Put back in the microwave and cook on half power for an additional 1 minute.

  6. Cool in the refrigerator for at least 10 minutes. Pull out and sprinkle with powdered sugar

*Kosher for Passover applies when individual ingredients are Kosher for Passover

Holden Dahlerbruch