| 1 | Preheat oven to 350°F. |
| 2 | Press moisture out of ricotta cheese. |
| 3 | Scald milk and pour over beaten eggs. |
| 4 | Pour out the mixture into a blender or food processor and add the rest of the ingredients. |
| 5 | Beat. |
| 6 | Pour into shallow buttered dish. |
| 7 | Dust with cinnamon or nutmeg. |
| 8 | Sprinkle thin sliced alomnds on top. |
| 9 | Set casserole dish inside larger pan partially filled with hot water. |
| 10 | Cook 45 minutes at 350°F. |
| 11 | To test if done, insert knife near edge of dish. |
| 12 | If knife comes out clean, the custard will be done when cool. |
| 13 | Let cool before serving. |
| 14 | Top with chocolate curls if desired. |
