Ricotta Custard With Salted Caramel Pears

Step 1

Preheat the oven to 340°F.

Step 2

Mix the ricotta to make it creamy and eliminate any lumps. In a blender or food processor, blend the almonds with the powdered sugar; add to the ricotta and incorporate well. Add the eggs, one at a time, and lastly the lemon zest.

Step 3

Butter and flour 6 flan molds (2" high, 2 1/2" diameter). Pour the mixture into the molds leaving a 3/4" space from the top. Place the molds on a baking tray and bake at 340°F for 25 minutes.

Step 4

Peel and core the pears, then cut them into wedges.

Step 5

In a small pot, add the granulated sugar, 1 tsp. white wine vinegar, a pinch of salt, and a tiny bit of water. Place over low heat. When the sugar begins to change color, add the pears and vanilla. Let cook for 2 minutes.

Step 6

Remove the custards from the oven and let cool; remove them from the molds and serve with the salted caramel pears.