Categories: Desserts 
      Yield: 4 servings 
  
      1 c  Ricotta cheese                    1/2 ts Almond extract 
      1 c  Evaporated milk                          Cinnamon or nutmeg 
      3    Eggs; beaten                        1 tb Lemon juice 
    3/4 c  Sugar                               1 tb Almonds; thin sliced 
  
     Preheat oven to 350F. Press moisture out of ricotta cheese. Scald milk 
  and pour over beaten eggs. Pour out the mixture into a blender or food 
  processor and add the rest of the ingredients. Beat. Pour into shallow 
  buttered dish. dust with cinnamon or nutmeg. Sprinkle thin sliced almonds 
  on top. Set casserole dish inside larger pan partially filled with hot 
  water. Cook 45 minutes at 350F. To test if done, insert knife near edge of 
  dish. If knife comes out clean, the custard will be done when cool. Let 
  cool before serving. Top with chocolate curls if desired. 
   
  I won a microwave oven with this recipe 
   
  Source: my own award winning recipe posted by Anne MacLellan