Ricotta Pudding

• 2 extra-large eggs
• 1 extra-large egg yolk
• 2 cups fresh whole milk ricotta, drained if wet
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons thyme leaves
• 1 chile de arbol, thinly sliced on the diagonal
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 350F.
2. Whisk the eggs, egg yolk, and ricotta together in a large mixing bowl.
3. Add the cream, milk, 1 teaspoon thyme, 2 teaspoons salt, and 1/4 teaspoon pepper.
4. Whisk to combine.
5. The mixture will be a little lumpy.
6. Taste for seasoning, and pour into a buttered 9-inch baking dish.
7. Decorate the top of the pudding with the chile and remaining 1/2 teaspoon thyme.
8. Cover the dish with foil, place it in a water bath, and bake about 1 hour, until the custard is just set.

eggs, egg yolk, milk ricotta, heavy cream, milk, thyme, arbol, kosher salt

Taken from www.epicurious.com/recipes/food/views/ricotta-pudding-390957 (may not work)