Servings: Serves 6
- 6 ounces cream cheese , softened
- 1/3 cup fresh ricotta cheese
- 1 large egg , plus 1 large egg white
- 1/4 cup sugar
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/2 cup honey
- 3 ripe peaches , halved and pitted
- Vegetable oil , for greasing
- Pinch sea salt
To make custard: Preheat oven to 250°. In a heavy-duty mixing bowl, beat cream cheese until smooth and fluffy. Beat in ricotta. Gradually beat in egg and egg white until smooth. Add sugar, heavy cream and vanilla; beat until well blended.
Pour mixture into each of six 4-ounce ramekins or custard cups. Place ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 30 to 35 minutes or until set. Transfer ramekins to wire rack to cool. Cover and refrigerate until cold, at least 3 hours, or overnight.
To make peaches: Pour honey into a pie plate. Place peach halves in honey, cut sides down. Let stand 1 hour, or refrigerate overnight. Reserve honey to serve.
Brush grill rack with oil and preheat grill. Grill peach halves cut sides down, until tender and lightly browned. Sprinkle with salt. Place peach halves on top of custards and drizzle with honey used to marinate peaches, if desired.