Preheat oven to 375° F. Toss radicchio in olive oil on a large rimmed baking sheet; season with salt and pepper. Bake until radicchio wilt slightly, about 5 minutes.
While radicchio bakes, whisk together eggs, milk and nutmeg; season with salt and pepper. Butter 4 shallow dishes, such as individual gratin dishes, and place on a large rimmed baking sheet. Divide radicchio among ramekins, then add a dollop of ricotta to each. Fill dishes with custard. Bake custards until puffed, 10 to 12 minutes. Serve custards with crusty bread.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter. (Available February 2021.)