3 eggs, beaten
1 cup milk
1/4 cup white sugar
1 teaspoon vanilla extract
5 tablespoons butter, beating
1/4 cup whipping cream
6 tablespoons honey
1/4 teaspoon almond extract
1 1/2 cups ricotta cheese
1 cup chopped pecans
Heat oven to 350 degrees F (175 degrees C).
Beat eggs in large bowl. Add milk, sugar, vanilla, butter, whipping cream, honey and almond extract. Beat until blended in. Dissolve ricotta cheese in small bowl and fold into eggs mixture. Spread ricotta mixture over ricotta dip. Garnish with pecans.
Bake in preheated oven for 15 minutes. Compare temperature with a freezer rack to keep a close eye on the internal temperature. (Note: Bake for 9 minutes for a casserole dish.)