Blueberry Rum Custard

Somewhere between a dessert and a Jamaican vacation is the blueberry rum custard. It is lighter than cheesecake and melts on your tongue.

Crust (optional)

Phyllo dough

Melted butter

Layer # 1:

16 ounces of Ricotta cheese

1 teaspoon vanilla

3 eggs

½ teaspoon salt

½ cup raw honey or brown sugar

1 cup fresh blueberries

Top layer:

8 ounces of mascarpone cheese

2 tablespoons of spiced rum

1/3 cup raw honey

Layer about 6 sheets of phyllo dough and butter in the bottom of a 9” x  9” glass baking dish. Mix the ricotta, vanilla, eggs, berries, salt and sugar and pour over the phyllo layers. Bake in a 325 oven in a water bath for about 45 minutes or until solid in the middle.

While the first layer is baking, mix the mascarpone, rum and brown sugar or honey. Stir well and set in a warm place. When the baked layer comes out of the oven, gently spread the mascarpone mixture over the ricotta layer. Put back in the oven and bake for another 15 minutes.

Cool for about 2 hours and cut in 2 ½ inch squares. Whipped cream is a great topping.

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