Last Updated on July 29, 2022 by Ellen Christian
Maple Ricotta Flan is a delicious ricotta cheese flan flavored with maple. It’s one of my favorite dessert recipes using ricotta cheese.
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Flan is one of my favorite dessert recipes. If you’re looking for an easy way to make a flan, why not try my Crockpot flan recipe next.
Most people are used to using ricotta cheese in lasagna as I did in my lasagna for two people. But, you can definitely use it in a flan as well.
Maple Ricotta Flan
I love easy dessert recipes. And, if it looks like I spent a long time making it, then that’s even better. This is simple enough to make for a weeknight dessert. But, it’s impressive enough to serve to guests.
Springtime is maple syrup time here in Vermont. And, I love using it in dessert recipes for a yummy touch of sweetness. It’s a refreshing change from traditional white sugar or honey.
I shared this recipe originally in 2009. But, I wanted to update it with photos and more information so my new readers could see it today. I hope that you’ll try it and it will soon become a favorite.
What is a flan?
Flan is a baked custard dessert that is often topped with caramel. This recipe uses ricotta cheese rather than simply using eggs which is how you’d make a traditional flan recipe.
Because egg-based dishes are rather delicate, it is baked in a water bath in the oven to give it a light texture.
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What do I need to make Maple Ricotta Flan?
- Custard cups or flan molds
- 3-quart rectangular baking dish
- Butter knife
Can I make this ahead of time?
Yes, you definitely can make this ahead of time. Just keep it in the refrigerator until you serve it. Flan is best served cold in my opinion. Don’t invert it until right before you serve it.
Do I need to unmold the flan?
So, technically when the flan is done and it has cooled, you would run a knife around the edge of the custard cup and unmold it upside down onto a dessert plate.
I love the way it looks when I do that. You then spoon a bit of maple syrup over the top and serve.
But, if you just want to enjoy your Maple Ricotta Flan in the custard cup as is, there’s no reason why you can’t do that.
What do you serve with Maple Ricotta Flan?
I generally just spoon a little bit of the maple syrup over the top when I serve it. If you want more than that, here are a few suggestions.
- Real French vanilla ice cream
- Fresh berries
- Caramel
How do I store leftovers?
If you don’t devour all of this Maple Ricotta Flan as soon as they are ready, you can store them in the refrigerator for up to 3 days.
This dessert will not freeze well. So, it is best to make only what you know you’ll realistically eat. Then, just cover the top with plastic wrap and store them in the refrigerator.
What type of custard cups should I use?
They make special individual flan molds that work wonderfully for this recipe. But, if you don’t have them, any type of custard cup will work.
I’ve never tried this Maple Ricotta Flan recipe with a large flan mold so I am not sure how long you would need to cook it to make it like that. You can certainly try. But, you would need to cook it for a longer time to account for the size.
More egg-based dessert recipes
If you love egg-based desserts, why not try these next.
Maple Ricotta Flan
Maple Ricotta Flan is a delicious ricotta cheese flan flavored with maple. It's one of my favorite dessert recipes using ricotta cheese.
Ingredients
- 1/4 cup plus 1 teaspoon pure maple syrup
- 4 beaten eggs
- 15 ounces ricotta cheese
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Divide 1/4 cup maple syrup among six 6-ounce custard cups; tilt to coat bottoms evenly.
- Combine eggs, cheese, sugar, vanilla, and remaining syrup until mixed but not foamy.
- Place custard cups in a 3-quart rectangular baking dish.
- Divide custard among cups.
- Sprinkle with nutmeg or cinnamon if desired.
- Place dish on oven rack. Pour boiling water into the dish around custard cups to a depth of 1 inch.
- Bake at 325º for 40-45 minutes until knife inserted near centers comes out clean.
- Remove from water. Cool completely.
- Cover and chill until serving time.
- Unmold onto dessert plates.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 146mgSodium: 118mgCarbohydrates: 13gFiber: 0gSugar: 9gProtein: 12g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
Your awesome post is featured on Full Plate Thursday, 532 this week and we are pinning your post to our Features Board . Thanks so much for sharing your talent with us and come back soon!
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This is my personal favorite from last week’s Funtastic Friday, also pinned to the FF board! Thanks for sharing great such great content! Stop by and see what’s new, thanks again Melynda@ScratchMadeFood!
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LOL any cheesecake is good in my book!
just sounds like heaven!
Cheesecake mud even sounds good, because, well, it'd have Cheesecake…