Ricotta Custards with Cherry Sauce
Transform your dessert game with these heavenly Ricotta Custards with Cherry Sauce—an elegant yet surprisingly easy treat perfect for any occasion. Featuring a creamy ricotta base blended with luscious vanilla and a hint of rich heavy cream, these baked custards offer a delicate balance of lightness and indulgence. The show-stopping cherry sauce, made with fresh cherries, a touch of lemon juice, and a cornstarch-thickened syrup, adds a burst of vibrant sweetness that pairs perfectly with the silky custard. With only 15 minutes of prep time and a simple water bath technique ensuring a smooth, luxurious texture, this make-ahead dessert is as delightful to prepare as it is to serve. Whether you're hosting a dinner party or treating yourself, these ricotta custards are sure to impress with their delightful flavors and sophisticated presentation.
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Recipe Information
Ingredients
- 450 grams ricotta cheese
- 100 grams granulated sugar
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 120 milliliters heavy cream
- 300 grams fresh cherries, pitted
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
Preheat your oven to 160°C (320°F) and lightly grease four ramekins.
In a large mixing bowl, whisk together the ricotta cheese and 80 grams of granulated sugar until smooth and creamy.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and heavy cream until fully combined.
Divide the custard mixture evenly among the prepared ramekins.
Place the ramekins in a deep baking dish or roasting pan. Pour hot water into the pan to reach halfway up the sides of the ramekins, creating a water bath for even cooking.
Bake the custards in the preheated oven for 30-35 minutes, or until the edges are set but the centers still have a slight wobble.
While the custards are baking, prepare the cherry sauce. In a medium saucepan over medium heat, combine the fresh cherries, remaining 20 grams of granulated sugar, water, and lemon juice.
Cook the cherries, stirring occasionally, until they release their juices and soften, about 5-7 minutes.
In a small bowl, mix the cornstarch with 1 teaspoon of water to create a slurry. Add the slurry to the cherry mixture and cook for another 2-3 minutes, stirring constantly, until slightly thickened. Remove from heat and let cool.
Once the custards are done baking, remove the ramekins from the water bath and let them cool at room temperature for 10 minutes. Then, refrigerate for at least 2 hours to set completely.
To serve, spoon the cherry sauce over the chilled custards and enjoy!
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 954 mg | 318% | |
| Sodium | 705 mg | 31% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 140.4 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1974 mg | 152% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
