Almond Ricotta Custard

Almond Ricotta Custard

1 cup ricotta cheese
1 cup evaporated milk
3 ea eggs - beaten
3/4 cup sugar
1/2 tsp almond extract
cinnamon or nutmeg
1 tbsp lemon juice
1 tbsp almonds - thin sliced

Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk
and pour over beaten eggs. Pour out the mixture into a blender or food
processor and add the rest of the ingredients. Beat. Pour into shallow
buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced
alomnds on top. Set casserole dish inside larger pan partially filled
with hot water. Cook 45 minutes at 350F. To test if done, insert knife
near edge of dish. If knife comes out clean, the custard will be done
when cool. Let cool before serving. Top with chocolate curls if desired.