Preheat your Oven to 325°F. Lightly grease a 1 quart Baking Dish or four individual 6 oz Ramekins with Butter or Cooking Spray.

Add the 2 cups full-fat cottage cheese small or large curd, drained if watery, 3 large eggs room temperature, 3 tbsp maple syrup or honey, adjust, 1 ½ tsp pure vanilla extract, 2 tbsp cornstarch helps the custard set firmly, ¼ tsp fine sea salt, ¼ tsp ground cinnamon, and ¼ cup whole milk or milk of choice to a Blender. Blend on high for 60–90 seconds until completely smooth and no curds remain. Scrape down the sides as needed.

Pour the blended custard mixture into the prepared Baking Dish or divide evenly among the Ramekins. If desired, sprinkle 1 tbsp raw sugar sprinkled on top before baking for a lightly caramelized crust evenly over the top for a lightly caramelized crust.

Bake at 325°F for 35–40 minutes (25–30 minutes for individual Ramekins), until the edges are set and the center has just a slight jiggle — it will firm up as it cools. Do not overbake or the texture will become rubbery.

Remove from the Oven and let cool at room temperature for at least 15 minutes. The custard will continue to set as it cools. Serve warm or refrigerate for 1–2 hours for a firmer, chilled pudding texture. Top with fresh 1 cup fresh berries blueberries, raspberries, or strawberries for serving and a drizzle of 3 tbsp maple syrup or honey, adjust before serving.