2 extra-large eggs 1 extra-large egg yolk 2 cups fresh whole milk ricotta, drained if wet 1 cup heavy cream 1 cup whole milk 1 1/2 teaspoons thyme leaves, divided 2 teaspoons salt (may be reduced to 1 teaspoon) 1/4 teaspoon freshly ground black pepper 1 dried chile de arbol, thinly sliced on the diagonal

Step 1 Heat the oven to 350 degrees. Whisk the eggs, egg yolk and ricotta together in a large mixing bowl. Add the cream, milk, 1 teaspoon thyme, the salt and pepper. Whisk to combine. The mixture will be a little lumpy.

Step 2 Taste for seasoning and pour into a buttered 9-inch baking dish. Decorate the top of the pudding with the chile and remaining one-half teaspoon thyme. Place the dish in a water bath and bake until the custard is just set, about 1 hour.

Step 3This dish can be prepared up to 1 day in advance and refrigerated, tightly covered with aluminum foil. Reheat, covered, at 350 degrees until warmed through, about 20 minutes, then remove cover and continue heating for 10 more minutes.

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