Put the sugar and 2 dessertspoons of water into a saucepan and heat till the sugar dissolves, boil gently till it turns a light caramel colour; spoon equal amounts of hot caramel into 6 individual moulds. Beat the yolks and sugar till creamy and mix in the Ricotta.
Add the milk and cream carefully and turn the mixture evenly into the moulds till no more than 3/4 full. Set them in a roasting pan of water (bain-marie) in the oven at 190°C for 40 minutes.


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