Savory Ricotta Pudding

• Soft butter, for greasing baking dish
• 2 extra-large eggs
• 1 extra-large egg yolk
• 2 cups whole-milk ricotta, drained
• 1 cup heavy cream
• 1 cup whole milk
• 1 1/2 teaspoons thyme leaves
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 dried chile de arbol, thinly sliced on the diagonal

1. Preheat the oven to 350 degrees and butter a 9-inch baking dish.
2. Whisk together the eggs, egg yolk and ricotta in a mixing bowl.
3. Whisk in the cream, milk, 1 teaspoon thyme, salt and pepper.
4. The mixture will be a little lumpy.
5. Pour into the baking dish.
6. Sprinkle the top with the chile and remaining 1/2 teaspoon thyme.
7. Cover the dish with foil and place it in a roasting pan.
8. Add enough tepid water to come halfway up the sides of the baking dish.
9. Bake until the custard is just set, about 1 1/2 hours.

butter, eggs, egg yolk, wholemilk ricotta, heavy cream, milk, thyme, kosher salt, freshly ground black pepper, arbol

Taken from cooking.nytimes.com/recipes/8871 (may not work)