Born and raised in Mexico, Chef Miriam Echeverria found her passion for cooking through the women in her family from a very young age. She later graduated from International Culinary School and moved to Canada 12 years ago. Miriam is currently Head Chef at Greta Solomon’s, where she creates modern French and unique dishes focused on seasonal and local ingredients. Founder of the Tribe Five dinner series, Chef Miriam brings people together through food in support of local charities and non-profit organizations, especially those supporting women in need.

"Adding ricotta isn’t common in most flan recipes; however, I worked in Italian restaurants many years and I loved to incorporate ricotta into pretty much everything! As I’m sure you know, Ontario dairy makes the best ricotta in the country. Enjoy!”

Step 1

Preheat oven to 220°F (110°C).
 

Step 2

Butter 4 to 6 ramekins to prevent the caramel from getting stuck.

Step 3

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.

Step 4

Combine ricotta, egg yolks, cream and condensed milk in a food processor. Mix well on low speed until the mix turns smooth and pale.

Step 5

Pour mix into ramekins. Place ramekins into a deep pan or baking dish filled with water 3/4 of the way to the top of ramekins and bake for about 45 minutes to an hour, until almost completely set.
 

Step 6

Let cool overnight in the fridge.
 

Step 7

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.”