Flan with ricotta and orange liqueur, José's style

Ingredients for 6 servings:

• 6 tbsp sugar for the caramel
• 250 g ricotta
• 200 ml whole milk
• 200 ml whipped cream
• 5 tbsp sugar, adjust the amount to taste
• 4 eggs, size L
• 1 vanilla pod(s)
• 4 cl orange liqueur

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 5 minutes

For the caramel, mix the sugar with a little water in a saucepan and caramelize over heat. The amount and degree of browning are a matter of taste. I personally like to use a little more sugar and let it turn quite dark brown. The resulting strong, subtly bitter flavor goes very well with the sweet flan in my opinion. However, depending on your taste, you can halve the amount of sugar according to the recipe. Quickly pour the caramel into many small or one large clay dishes. Be careful that the sugar doesn’t get too dark, as the hot pan and sugar will continue to brown slightly. For the flan mixture, mix the ricotta, whole milk, heavy cream, sugar, eggs, vanilla pulp, and orange liqueur in a bowl. Divide the mixture among the caramelized dishes. Preheat the oven to 180 degrees Celsius (top/bottom heat) and bake the flan for 45-50 minutes. The surface should be lightly browned. Allow the flan to cool and then turn out onto plates or simply serve in bowls.