Ingredients for Maple Ricotta Flans
- 1/4 cup (60ml) and 1 teaspoon maple syrup
- 4 large eggs
- 15 ounces (425g) ricotta cheese
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- a pinch of freshly grated nutmeg
- Boiling water (approx. 1 inch deep in baking dish)
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How to Make Maple Ricotta Flans
- Preheat oven to 325°F (160°C).
- Divide 1/4 cup (60ml) maple syrup evenly among six 6-ounce custard cups. Tilt cups to coat the sides completely.
- In a medium bowl, whisk together 4 large eggs, 15 ounces (425g) ricotta cheese, 1/2 cup (100g) granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon maple syrup until well combined, but do not overmix.
- Place the custard cups in a 9x13 inch baking dish.
- Carefully pour the egg mixture into the custard cups, filling them about ¾ full.
- Sprinkle a pinch of freshly grated nutmeg over each flan.
- Place the baking dish on an oven rack.
- Pour boiling water into the baking dish until it reaches about 1 inch up the sides of the custard cups.
- Bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Remove the baking dish from the oven and carefully remove the custard cups from the water bath.
- Let the flans cool completely in the custard cups on a wire rack.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the flans to set completely.
- To unmold, run a thin knife around the edges of each flan to loosen it from the cup.
- Invert a dessert plate over each custard cup and carefully flip to release the flan onto the plate.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
69g
Fat
35g
Carbs
6g
