In a large mixing bowl, combine the sheep’s milk RICOTTA and caster sugar. Whisk vigorously for approximately 3 minutes until smooth and creamy.
Add the heavy cream and continue whisking until it is fully incorporated into the mixture.
Next, add the vanilla essence, followed by the eggs, one at a time, making sure each egg is completely incorporated before adding the next. Continue whisking vigorously throughout.
Finally, add the cornstarch, preferably sifted to prevent lumps from forming. Whisk for a further minute until the mixture is smooth and homogeneous.
Grease a cake tin with butter, preferably one with medium-high sides, and pour the mixture into it.
Bake in a conventional oven at 180°C (355°F) for approximately 40 minutes.
The Ricotta Flan will rise considerably during the first 20 minutes of baking, developing a slightly wobbly texture. During the remaining cooking time, it will gradually settle and develop a golden colour on the surface.
Allow the flan to cool and rest before serving.
Cut into slices and serve plain or accompanied by jam, icing sugar or honey.