• 1 package (300 g) Ontario ricotta, drained
  • 5 large egg yolks
  • ¾ cups and 1 ½ tbsp (200 ml) 35% cream
  • 1/2 can (of a 300 ml can) condensed milk

For the Caramel:

  • ½ cup (100 g) granulated sugar
  • 2 tbsp water
  • ¼ cup Ontario unsalted butter for greasing ramekins


  • Preheat oven to 225°F (107°C).
  • Butter 4 to 6 ramekins to prevent the crème caramel from getting stuck.
  • In a thick-bottomed pot, combine sugar and water at medium-high heat until you start getting a nice brown caramel colour. Remove from heat and carefully divide caramel into each ramekin evenly.
  • Combine ricotta, egg yolks, cream and condensed milk in a food processor. Mix well on low speed until the mix turns smooth and pale.
  • Pour mix into ramekins. Place ramekins into a deep pan or baking dish filled with water ¾ of the way to the top of ramekins and bake for about 45 minutes to an hour, until almost completely set.
  • Let cool overnight in the fridge.
  • To serve, gently flip the ramekin over a plate. If you are having trouble sliding the crème caramel out, immerse the ramekin in hot water for a couple of seconds to release it easily.
Fun Fact: The process of baking something in a ramekin, inside a pan of water is called a “Bain Marie”.

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