Our Dessert Cart Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Place four 6-oz ramekins in a roasting pan large enough to hold them with space between.

Warm cream and vanilla: Split the vanilla bean lengthwise and scrape seeds into a small saucepan with the heavy cream (or add 1 tablespoon vanilla extract if using). Warm over medium heat until just simmering (do not boil). Remove from heat and let steep 10 minutes to infuse.

Whisk custard base: In a medium bowl, whisk together 6 egg yolks, 1 tablespoon granulated sugar, and 1 teaspoon fine sea salt until slightly thickened and pale. Slowly stream the warm cream into the yolks while whisking constantly to temper the eggs and avoid curdling. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod fragments.

Bake in water bath: Divide the custard evenly among the four ramekins. Pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins. Carefully transfer to the oven and bake 30–35 minutes, or until the custard is mostly set but still slightly wobbly in the center.

Chill: Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours (preferably 4 hours) until completely chilled and set.

Caramelize sugar: When ready to serve, sprinkle about 3/4 tablespoon granulated sugar evenly over each custard (total about 3 tablespoons divided). Using a culinary torch, melt and caramelize the sugar to form a crisp, golden brown crust. If you don't have a torch, place under a preheated broiler for 2–3 minutes watching closely. Let sit 2 minutes before serving so the top hardens.

Preheat oven and prepare molds: Preheat oven to 425°F (220°C). Butter two 6-oz ramekins or small soufflé molds and dust the insides with cocoa powder, tapping out the excess.

Melt chocolate and butter: In a heatproof bowl set over a pan of barely simmering water (double boiler) or in short bursts in the microwave (stirring every 20 seconds), melt 4 oz bittersweet chocolate with 4 tablespoons unsalted butter until smooth. Remove from heat and let cool slightly.

Mix eggs and sugar: In a bowl, whisk together 2 large eggs, 2 egg yolks, and 1 tablespoon granulated sugar until pale and slightly thickened.

Combine and fold: Pour the melted chocolate-butter mixture into the egg mixture and fold gently to combine. Sift in 2 tablespoons all-purpose flour and fold only until incorporated; do not overmix.

Fill and bake: Divide batter between prepared ramekins. Place ramekins on a baking sheet and bake 11–13 minutes (timing will depend on oven and mold size) — edges should be set and centers should jiggle slightly when nudged. For a more molten center reduce baking by 1 minute; for more cake-like center add 1–2 minutes.

Rest and unmold: Remove from oven and let rest 1 minute. Run a thin knife around the edges to loosen, invert each ramekin onto a small dessert plate, and lift off ramekin. Serve immediately.

Optional plating: Dust with a little powdered sugar or cocoa, add a mint leaf, and serve with a scoop of vanilla ice cream if desired.

Prepare fruit: If using larger strawberries, hull and slice them. Combine 2 cups mixed berries, 2 tablespoons granulated sugar, 1 teaspoon lemon juice, and 2 tablespoons water in a small saucepan.

Cook compote: Bring mixture to a gentle simmer over medium heat. Cook 5–7 minutes, stirring occasionally, until berries begin to break down but still retain some shape and the sauce is slightly thickened. Stir in 1 teaspoon vanilla extract at the end. Taste and adjust sweetness with a little extra sugar or lemon if needed. Remove from heat and cool slightly.

Serve: Spoon warm or room-temperature compote alongside the chocolate fondant or a dollop on the plate with the shortbread and crème brûlée as an accent.

Make dough: In a mixing bowl, rub together 1 stick (about 8 tablespoons) cold cubed unsalted butter, 1 cup all-purpose flour, 1/4 cup powdered sugar, 1/4 teaspoon fine sea salt, and 1/2 teaspoon vanilla extract until mixture forms coarse crumbs. Press together lightly to form a dough — avoid overworking.

Chill and shape: Turn dough onto a lightly floured surface, press into a disk about 1/2 inch thick, then roll or pat to shape about 8x4 inches. Wrap and chill in refrigerator 20–30 minutes to firm up.

Bake: Preheat oven to 350°F (175°C). Slice chilled dough into desired shapes (rectangles, rounds) or score into squares. Place on a parchment-lined baking sheet and bake 12–15 minutes until pale golden at edges. Let cool completely on a rack.

Finish: Dust with 1 tablespoon powdered sugar before serving and break into pieces to accompany plated desserts.

Compose dessert cart plate: For each guest, place one crème brûlée ramekin with caramelized top, one warm chocolate fondant unmolded onto a plate, a generous spoonful of berry compote alongside, and one or two shortbread pieces. Add a small scoop of vanilla ice cream if desired next to the fondant so it melts into the molten center.

Garnish: Sprinkle a pinch of sea salt flakes over the chocolate fondant to brighten flavors, dust shortbread lightly with powdered sugar, and tuck a fresh mint leaf near the compote and fondant for color and aroma.

Serve immediately: The chocolate fondant should be served hot so the center is molten; crème brûlée is chilled with warm caramelized top for contrast. Offer extra compote, shortbread, or ice cream on request.