Baked Ricotta Custard with Grilled Honeyed Peaches
- 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
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.