Ricotta Flan

This sweet, creamy flan is flavoured with candied peel and chocolate and makes nourishing family dessert. Cottage cheese may be substituted for the ricotta cheese.


3 oz. butter

1 tablespoon golden syrup

8 oz. crushed digestive biscuits

2 lb. ricotta cheese, strained

4 oz. sugar

2 teaspoons cornflour mixed to a paste with the juice of

1 orange

4 egg yolks

2 oz. ti cup candied peel, chopped

2 tablespoons pine nuts

3 oz. dark cooking chocolate, coarsely grated

Preheat the oven to warm 325°F (Gas Mark 3, 170°C).

In a medium-sized saucepan, melt the butter with the syrup over low heat. Remove the pan from the heat and stir in the biscuit crumbs.

Spoon the biscuit mixture into a 10-inch flan dish. Using the back of a wooden spoon, press the biscuit mixture against the bottom and sides of the dish to form a case. Set aside.

To make the filling, in a large mixing bowl, combine the ricotta, sugar, corn-flour mixture and egg yolks. Using a wooden spoon, beat the mixture until the ingredients are thoroughly combined. Stir in the candied peel, pine nuts and chocolate.

Spoon the cheese mixture into the crumb case.

Place the dish in the oven and cook the flan for 25 to 30 minutes or until the filling has set and is lightly browned on top.

Remove the dish from the oven and allow the flan to cool completely. Chill the flan in the refrigerator for 30 minutes before serving.

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