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1
Place a roasting pan on middle rack of oven and fill it halfway up with water.
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2
(You will be placing twelve 2 1/4- X 3-inch custard cups in pan; water should not come more than halfway up the height of custard cups).
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3
Then preheat oven to 350 degrees F.
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4
Combine beaten eggs with ricotta cheese, cinnamon, nutmeg and 1/4 cup of sugar in a medium bowl until well blended.
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5
Place a wafer on bottom of each custard cup; top each with 1 tablespoon of ricotta mixture.
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6
Arrange a single (but well-packed) layer of blueberries on top of ricotta mixture; top each with another wafer.
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7
Fill custard cups with about 2 tablespoons more of ricotta mixture so each wafer is completely covered.
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8
Carefully place custard cups in roasting pan (careful not to scald yourself with hot water).
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9
Bake until top just starts to turn slightly golden, about 35 to 40 minutes; carefully remove custard cups from hot water and allow to cool on a rack, about 30 minutes.
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10
*.
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11
Squirt about 1 tablespoon of whipped cream over each custard and top with a layer of raspberries; sprinkle remaining sugar over top.
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12
Yields 1 custard per serving.
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13
Note: *These custards can be served warm or cold.
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14
To serve cold, cover cooled custards with plastic wrap and refrigerate.
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15
Top with whipped cream and raspberries just before serving.
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16
Feel free to use any combination of seasonal berries in this recipe such as blackberries, golden raspberries and/or strawberries.
