Silky baked ricotta is brightened with fresh lemon zest and juice, yielding a custardy texture that’s light rather than heavy. A thin, golden skin forms on top while the interior stays soft and slightly spoonable. A scatter of toasted almonds glazed with honey gives a crunchy, caramel note and a whisper of salt. Serve warm right from the oven for brunch or chilled as a delicate after-dinner finish.
Ingredients
- Whole-milk ricotta (2 cups / 450 g)
- Large eggs (2)
- Granulated sugar (1/3 cup / 65 g)
- Lemon zest (zest of 2 lemons) and lemon juice (2 tbsp)
- Pure vanilla extract (1 tsp)
- Fine sea salt (1/4 tsp)
- Unsalted butter for ramekins (about 2 tsp) or neutral oil spray
- Honey (3 tbsp), divided
- Sliced or slivered almonds (1/2 cup / 60 g)
- Powdered sugar and flaky sea salt for finishing (optional)
Instructions
- Preheat the oven to 350°F (175°C). Butter six 5–6-ounce ramekins and set them in a roasting pan large enough for a water bath.
- If your ricotta is watery, drain it in a fine sieve or cheesecloth for 10–20 minutes to avoid a watery custard.
- In a medium bowl, whisk the eggs and sugar until the mixture is smooth and slightly pale, about 1–2 minutes.
- Add the ricotta, lemon zest, lemon juice, vanilla, and salt. Whisk until mostly smooth; a few small curds are fine and give pleasant texture.
- Divide the mixture evenly among the prepared ramekins. Smooth the tops with a spoon or offset spatula.
- Place the roasting pan on the oven rack, then pour enough hot water into the pan to come halfway up the sides of the ramekins (bain-marie). Bake 25–30 minutes, or until edges are set and centers still jiggle slightly.
- Carefully remove ramekins from the water bath and cool on a wire rack for 10–15 minutes. Serve warm, or chill uncovered until cold for a firmer texture (about 2 hours).
- While the pots cool, make the honey crunch: toast the almonds in a dry skillet over medium heat, stirring, until fragrant and just golden, 3–5 minutes. Remove from heat and stir in 1–2 tbsp honey to coat, then spread on parchment to cool and break into pieces.
- To serve, spoon honey crunch over each pot, drizzle a little extra honey if desired, and finish with a dusting of powdered sugar and a tiny pinch of flaky sea salt.
Tips or Variations
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- For a nuttier profile, swap almonds for chopped pistachios and use orange zest instead of lemon for a different citrus note.
- Turn this into a single tart by pouring the mixture into a buttered 9-inch dish and reducing bake time slightly; monitor for a gentle jiggle in the center.
