Maple Ricotta Flans

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Maple Ricotta Flans

1/4 cup plus 1 teaspoon pure maple syrup
4 beaten eggs
15 ounces ricotta cheese
1/4 cup sugar
1 teaspoon vanilla

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 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 dish around custard cups to 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. 6 servings.

Easy, nice maple flavor, texture more of heavy cheesecake than flan. I used a tablespoon syrup in bottom of each cup, more would be ok.

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