Ricotta Flan

1. Prepare the base.
In a large mixing bowl, combine the whipped ricotta and granulated sugar. Using a whisk, beat the mixture vigorously for about 3 minutes, until smooth and creamy.
2. Incorporate the cream.
Add the heavy cream and continue whisking until it is fully absorbed and the mixture becomes silky.
3. Add flavor and eggs.
Stir in the vanilla essence, then add the eggs one at a time, whisking well after each addition to ensure a smooth, uniform texture.
4. Finish the batter.
Finally, add the cornstarch, preferably sifted to prevent lumps and whisk for another minute until well combined.
5. Bake.
Grease a medium-high sided cake tin with butter and pour in the ricotta mixture.
Bake in a static oven at 180°C (355°F) for about 40 minutes.
During the first 20 minutes, the flan will rise significantly and appear slightly wobbly. It will then settle and take on a beautiful golden color on top.
6. Cool and serve.
Allow the flan to cool completely, then let it rest before slicing.