Radicchio and Ricotta Custards

January  9, 2014
3 Ratings
  • Serves 4
What You'll Need
  • Kosher salt and freshly ground pepper
  • Generous pinch freshly ground nutmeg
  • Softened butter for baking dishes
  • Toasted crusty bread for serving
  1. 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.
  2. 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.

See what other Food52ers are saying.

  • msophelia
  • fudgefactor
  • Beth100
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.

3 Reviews

fudgefactor August 13, 2018
Could someone at Food52 please add the ingredients to this recipe so we could print it on one sheet of paper. They are in the article and someone helpfully copied them to comment 2.
msophelia February 2, 2014
4 cups sliced radicchio ?
1 tablespoon olive oil
?Kosher salt and freshly ground black pepper?
1 cup whole-milk ricotta
3 large eggs
1/2 cup milk?
Generous pinch freshly ground nutmeg
Softened butter for baking dishes
Crusty bread for serving
Beth100 January 27, 2014
Part of the recipe is missing.