Add Dessert Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Arrange six 4–6 oz ramekins in a deep baking dish or roasting pan.

Infuse cream

Split the vanilla bean lengthwise and scrape seeds into a small saucepan with the cream and the pod (or add 1 tsp vanilla extract at the end). Heat over medium until just simmering (do not boil). Remove from heat, cover, and let steep 10–15 minutes. If using extract, skip steep and add after warming.

Mix custard

In a bowl, whisk the egg yolks with 1 tablespoon granulated sugar and a pinch of salt until pale. Slowly strain warm cream into yolks in a thin steady stream, whisking constantly to temper. Strain mixture through a fine sieve into a clean bowl to remove foam and solids.

Bake in water bath

Pour custard into ramekins evenly. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins (approx. 1 inch). Bake 30–40 minutes, or until custards are set at the edges but slightly wobbly in the center.

Cool and chill

Remove ramekins from water bath and cool to room temperature. Cover with plastic wrap and refrigerate at least 2 hours, preferably overnight.

Caramelize sugar and serve

When ready to serve, sprinkle about 1/2 tablespoon granulated sugar evenly over each custard (use the 3 tablespoons reserved). Using a kitchen torch, melt and caramelize the sugar until golden and crisp (2–3 passes). If no torch, place under a very hot broiler on a tray for 1–3 minutes, watching constantly. Let rest 2 minutes to harden before serving.

Temper or melt chocolate

Chop 6 oz of the chocolate finely. Melt in a double boiler or microwave in 20–30 second bursts stirring between until smooth and glossy. If tempering, follow standard tempering steps to achieve a shiny shell; otherwise use melted chocolate as coating.

Make ganache filling

Heat 1 tablespoon heavy cream until just simmering. Pour over the remaining 2 oz chopped chocolate in a small bowl. Add 1 tsp corn syrup and 1 tsp butter, let sit 1 minute, then stir until smooth and glossy. Stir in a pinch of sea salt. Let cool until thickened but still pipeable (10–20 minutes).

Form shells and fill

Using a silicone bonbon mold or small ice cube tray: spoon or brush a thin layer of melted chocolate into each cavity, making sure sides are covered. Chill briefly (5–10 minutes) to set. Pipe or spoon ganache into each shell leaving ~2–3 mm headspace for sealing.

Seal and finish

Top each filled cavity with a layer of melted chocolate to seal. Smooth with an offset spatula and chill until fully set (30–45 minutes). Pop bonbons from the mold and dust lightly with cocoa powder if desired. Keep refrigerated until service; bring to near room temperature (10–15 minutes) before serving for best flavor.

Prepare crust

Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press about 2 tablespoons of the crumb mixture into the bottom of each lined muffin tin cup (for 6–8 servings) to form compact crusts. Bake 5 minutes, then remove and let cool slightly.

Make filling

In a bowl, beat room-temperature cream cheese until smooth. Add 1 tablespoon sugar and beat until combined. Add the egg and vanilla extract and beat just until smooth; avoid overmixing. Stir in lemon zest if using.

Bake and cool

Spoon the cream cheese mixture evenly over the prepared crusts. Bake for 18–22 minutes, or until edges are set and centers slightly jiggly. Remove from oven and cool to room temperature, then chill in the refrigerator at least 2 hours.

Finish and serve

Before serving, optionally top each cheesecake with 1/2 tablespoon sour cream and spread thinly, or garnish with fruit or compote. Run a small knife around edges to release and remove from muffin tin. Serve chilled or at cool room temperature.