Ricotta Pudding (Ricotta Custard)

Name: Ricotta Pudding
Yield: 5
Ingredients: '400g of ricotta cheese'; '1 tablespoon of wheat flour'; '1 whole egg'; '3 large egg yolks'; '4 tablespoons of sugar'; 'a pinch of cinnamon'; 'a pinch of salt'; 'a generous tablespoon of citrus peel or orange candied peel, finely chopped'; 'zest of 1 lime'; '1 shot of rum'

1
'400g of ricotta cheese'
2
'1 tablespoon of wheat flour'
3
'1 whole egg'
4
'3 large egg yolks'
5
'4 tablespoons of sugar'
6
'a pinch of cinnamon'
7
'a pinch of salt'
8
'a generous tablespoon of citrus peel or orange candied peel, finely chopped'
9
'zest of 1 lime'
10
'1 shot of rum'

Ingredients

1
'400g of ricotta cheese'
2
'1 tablespoon of wheat flour'
3
'1 whole egg'
4
'3 large egg yolks'
5
'4 tablespoons of sugar'
6
'a pinch of cinnamon'
7
'a pinch of salt'
8
'a generous tablespoon of citrus peel or orange candied peel, finely chopped'
9
'zest of 1 lime'
10
'1 shot of rum'

Directions

1
Strain the ricotta cheese and combine it with wheat flour, whole egg, egg yolks, salt, cinnamon, sugar, citrus peel or orange candied peel, and zest of lime
2
Add a generous tablespoon of rum
3
Mix the ingredients well, then add three stiffly beaten egg whites to the mixture
4
Grease a mold with butter and dust it with wheat flour
5
Pour the prepared mixture into the mold and tap it gently on the table to remove any air pockets
6
Bake in a moderate oven for half an hour
7
Remove from the oven, let it rest for at least five minutes, then unmold it onto a plate
8
Dust with sugar mixed with cinnamon
9
Serve warm or cold
10
The mold should have a capacity of 1 1/2 liters and the prepared mixture should only fill three-quarters of its height, as the pudding will grow slightly during cooking
11
Recipe for 5 people.