Crème Caramel with Ricotta

Instructions

1. Step
   Preheat oven to 220°F (110°C).
2. Step
   Butter 4 to 6 ramekins to prevent the caramel from getting stuck.
3. Step
   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.
4. Step
   Combine ricotta, egg yolks, cream and condensed milk in a food processor. Mix well on low speed until the mix turns smooth and pale.
5. Step
   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.
6. Step
   Let cool overnight in the fridge.
7. Step
   The process of baking something in a ramekin, inside a pan of water is called a “bain marie.”