Mix the sugar for the caramel in a saucepan with a little water and caramelize over the heat. The amount and degree of browning are a matter of taste. Personally, I like to take a little more sugar and let it turn quite dark brown. The resulting strong, subtly bitter flavors, in my opinion, go very well with the sweet flan. Depending on your taste, the amount of sugar can also be halved according to the recipe.
Quickly pour the caramel into many small or one large clay pots. Be careful not to let the sugar get too dark, because the hot pot and sugar will brown a little more.
For the flan mixture, mix the ricotta, whole milk, whipped cream, sugar, eggs, vanilla pulp and orange liqueur in a bowl. Spread the mixture over the caramelized vessels.
Preheat the oven to 180 degrees top / bottom heat and bake the flan for 45 - 50 minutes. The surface should be lightly tanned.
Let the flan cool down and, as you wish, turn it out onto a plate or simply serve it in the bowl.
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