individual desserts

A creamy vanilla custard topped with a crisp "burnt" sugar topping

Classic Crème Brûlée

heavy cream

vanilla bean, slit

sugar

salt

Turbinado sugar (sugar in the raw)

Preheat oven to 300º.

In a saucepan, heat cream, vanilla pod, vanilla...

In a saucepan, heat cream, vanilla pod, vanilla seeds, sugar, and salt over medium heat, stirring occasionally, till bubbles form around perimeter. Do not bring to a boil. Remove from heat.

Whisk eggs in large glass measuring cup (or...

Whisk eggs in large glass measuring cup (or bowl). Temper yolks by adding a small amount of hot cream to the yolks while whisking. Repeat a few more times, making sure to add the cream mixture very slowly and to keep whisking so yolks do not cook. Pour tempered yolks back into pan and whisk till smooth. Strain the mixture into large measuring cup (you may reuse the cup utilized for tempering) to remove vanilla pod, seeds and any bits of cooked yolk.

Place nine 8 ounce ramekins in roasting pan....

Place nine 8 ounce ramekins in roasting pan. Fill the ramekins to the top with custard. Carefully place pan in the oven, and pour enough hot water in roasting pan to come halfway up ramekins. Bake until custard is set and jiggles slightly when shaken, about 50 minutes.

Remove from water bath and let cool a...

Remove from water bath and let cool a half hour or so. Chill for at least 2 hours and up to 3 days. Before serving, sprinkle with turbinado sugar and use a kitchen torch to caramelize. In a pinch, you can also place under the broiler (about 4 inches from the element) and broil until sugar is melted. Watch VERY carefully.

Place on small plate to serve.

I used shallow ramekins and baked for about...

I used shallow ramekins and baked for about 40 minutes.

https://mediavine-res.cloudinary.com/video/upload/falr4lho53qbo7tql1kz.mp4

This Creme Brulee comes from Le Cirque and is the ultimate recipe. Silky smooth, this exquisite dessert is a contrast of a dreamy custard and a crisp burnt sugar topping! The combination is to die for!!!

These bite-size Mini Lemon Pound Cakes are deliciously lemony!

Mini Lemon Pound Cakes

& 1/2 cups (180 grams) all-purpose flour

lemon

(170 grams) unsalted butter, softened

(113 grams) cream cheese,

eggs

lemon juice (from 1 medium lemon)

(220 grams) confectioners' sugar, sifted

milk

Preheat oven to 350°F. Grease 48 mini muffin...

Preheat oven to 350°F. Grease 48 mini muffin cups.

Whisk together the flour, zest, and salt. Set...

Whisk together the flour, zest, and salt. Set aside.

Using an electric mixer on medium speed, beat...

Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until light and fluffy.

Add the eggs, one at a time, mixing...

Add the eggs, one at a time, mixing well after each addition. Mix in the lemon juice..

Reduce mixer speed to low. Gradually add the...

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Divide the batter among the prepared muffin cups,...

Divide the batter among the prepared muffin cups, using about 1 & 1/4 tablespoons of batter per cup to fill each 3/4 full. (Use a #50 scoop for best results.)

Bake 15 to 18 minutes, or until a...

Bake 15 to 18 minutes, or until a pick inserted into the center comes out clean.

Cool in the pan for 10 minutes. Then...

Cool in the pan for 10 minutes. Then transfer the cakes to a wire rack to cool completely.

Combine the confectioners' sugar, lemon juice, lemon zest,...

Combine the confectioners' sugar, lemon juice, lemon zest, and 1 tablespoon of milk. Stir until smooth.

Add more milk, a small amount at a...

Add more milk, a small amount at a time, until the glaze is thick but pourable.

Glaze the cooled cakes by spooning the glaze...

Glaze the cooled cakes by spooning the glaze over the cake or dipping the tops of the cakes into the glaze. Set the cakes on a wire rack over a sheet of wax paper or a sheet pan to allow any excess glaze to drip off of the cakes. Allow the glaze to set before serving.

Versatile mini mascarpone cheesecakes! Garnish to suit your whim!

Mini Mascarpone Cheesecakes 

Biscoff cookie crumbs

butter, melted

cream cheese,

mascarpone cheese,

vanilla

flour

egg,

Raspberry sauce, raspberries

Line mini muffin tin with 20 paper liners....

Line mini muffin tin with 20 paper liners. Set aside.

Preheat oven to 325º.

Mix cookie crumbs and melted butter. Place 1...

Mix cookie crumbs and melted butter. Place 1 teaspoon into the bottom of each lined muffin cup. Tamp it down to cover bottom of cup and to compress the crumbs. Set aside.

With an electric mixer, beat cream cheese and...

With an electric mixer, beat cream cheese and mascarpone in a medium bowl till smooth. Mix in sugar, then vanilla. Mix in the flour. Add egg and beat till just combined.

Scoop out rounded tablespoons of batter and carefully...

Scoop out rounded tablespoons of batter and carefully place over crusts. Smooth tops with offset spatula. Bake for 18-20 minutes till puffed, but not browned. Remove from oven to cooling rack.

When cool, remove cheesecakes from tin to decorate....

When cool, remove cheesecakes from tin to decorate. Top each with a small dollop of raspberry sauce and one ripe raspberry. Alternatively you can make a white chocolate ganache by melting 2 ounces chopped white chocolate and 1 tablespoon heavy cream and use instead of the raspberry sauce.

Hawaiian Cheesecake Bites - decadent mini cheesecakes loaded with pineapple on a pecan crust and topped with sweetened coconut flakes. So good, so easy, and perfect for a crowd!

Hawaiian Cheesecake Bites

pecans

all-purpose flour

sugar (granulated)

butter

cream cheese (2 pkg)

vanilla extract

pineapple (crushed, drained)

coconut (sweetened)

chocolate sauce (optional)

Preheat oven to 350 F degrees.

In a food processor, add the pecans, flour, sugar and melted butter. Pulse a few times until fine crumbs form. Pat mixture into ungreased mini cheesecake pan in each individual cup. Bake for 15 minutes. Cool slightly.

Mix together cream cheese, sugar, milk and eggs. Fold in vanilla, and drained pineapple.&nbsp;

Add about 2 tbsp of the cream cheese mixture to each cup. The mini cheesecake pan has 12 cups. There will be crust and cheesecake left over for another 6 cups, so if you only have one pan, refrigerate crust and cheesecake mixture until pan is free.

Sprinkle each cheesecake with flaked coconut. Bake 15-20 minutes. Let cool.

Mini Lime Cheesecakes with all the flavors of your favorite margarita cocktail!

Mini Margarita Cheesecakes

graham cracker crumbs

sour cream

lime juice

lime

Grand Marnier

tequila

eggs,

Lime slices, berries and sweetened whipped cream, to garnish, optional

Preheat the oven to 350 degrees. Lightly spray...

Preheat the oven to 350 degrees. Lightly spray mini cheesecake tin with non stick spray

Mix together graham cracker crumbs, sugar and melted...

Mix together graham cracker crumbs, sugar and melted butter until well combined.

Divide mixture between wells in pan. Tamp down...

Divide mixture between wells in pan. Tamp down with a tamper tool or your fingers. Bake for 5 minutes, then remove to cooling rack while you make your filling.

Using a mixer fit with a paddle attachment...

Using a mixer fit with a paddle attachment if available, beat cream cheese with sugar until well combined, scraping the bottom of the bowl with a spatula as needed.

Add the sour cream, lime juice and zest,...

Add the sour cream, lime juice and zest, Grand Marnier and tequila and mix until combined.

Add the eggs, one at a time, and...

Add the eggs, one at a time, and mix just until incorporated.

Divide the cheesecake batter between the 12 openings...

Divide the cheesecake batter between the 12 openings (the batter will fill the cups), and bake until the centers look almost set, about 18-20 minutes. The batter may rise up above the tin while baking but will come down as they cool.

Allow to cool on a wire rack, then...

Allow to cool on a wire rack, then refrigerate at least 4 hours before serving. Garnish as desired.

A perfect peanut butter and chocolate chip cookie in less than 5 minutes! This is a perfect single serve cookie that is made in the microwave!

Peanut Butter and Chocolate Chip Mug Cookie

tbsp brown sugar

peanut butter

tbsp milk

tbsp all-purpose flour

tbsp chocolate chips

Begin by melting butter in the microwave. This usually takes about 30-45 seconds. Stir in brown sugar and granulated sugar, mix until combined.

Add in egg yolk, vanilla extract, peanut butter and milk and mix until combined.

Next fold in the flour and then the chocolate chips.

Place cookie in the microwave and cook for 45 seconds to a minute on full power. If cookie still looks too runny or undercooked let it go a bit longer. Keep in mind the cookie will continue to cook as it cools. Take cookie out of the microwave and let sit for 2 minutes then serve!

These Mini Bundt Cakes are moist and tender with rich flavor and a deep chocolate ganache on top. Plus, we’ve included all our favorite tips so you can serve up these delicious mini cakes whenever the craving hits.

Mini Bundt Cakes

Baking spray

coffee

cocoa powder (regular

½ tsp kosher salt

1¼ tsp baking soda

eggs egg

buttermilk

vegetable oil

heavy cream (plus 1-3 tbsp if needed)

oz chocolate chips (dark

Preheat oven to 350°F. Spray a 10-inch bundt pan generously with baking spray. Use a clean paper towel to wipe off any excess baking spray from the top of the pan.

Microwave coffee and cocoa powder in a microwave-safe bowl for 1 ½-2 minutes, whisking well every 30 seconds. Set aside to cool.

In a stand mixer fitted with a paddle attachment or in a bowl with a hand mixer, combine the sugar, kosher salt, baking soda, egg, and egg yolk on low speed for 1 minute. Scrape sides of bowl with rubber spatula.

Add buttermilk, oil, and vanilla and mix on low speed for 1 minute. Scrape sides of bowl.

Add flour and mix on medium for 2 minutes. Scrape sides of bowl.

Add cooled coffee-cocoa powder mixture and mix on medium speed for 3 minutes. Scrape sides of bowl.

Pour batter into prepared mini bundt pan. For our pan it was just over 2 tablespoons of batter (or 1 ½ scoops from a 1½ tablespoon batter scoop (affiliate)). Bake on the center rack for 14-15 minutes, or until a toothpick inserted in the middle comes out clean.

Allow cakes to cool for 10 minutes in the pan. Invert the warm cakes on a cooling rack and allow to cool fully.

Wash mini cake pan and repeat with remaining batter.

Bundt Cake Instructions

Once the cakes are cool, microwave heavy cream in a microwave safe bowl for 45-60 seconds until hot, but not boiling. Pour over the chocolate chips and let sit without stirring for 3 minutes. Then whisk until the ganache is smooth.  (If the ganache is not smooth or is too thick, heat an additional 1-3 tbsp of cream in the microwave until hot, then pour into ganache and whisk. Do NOT microwave the ganache).

Place the cakes on a cooling rack, and set the cooling rack over a cookie sheet. Pour the ganache over the top of the cake, allowing excess ganache to drip onto the cookie sheet (see more tips in the Q&amp;A section of this post). Allow ganache to set 1-2 hours before serving.

We love comments! Please come back and leave us one after you’ve tried this recipe

Ganache Instructions

The best chocolate cake recipe ever. I'm going to try in a bigger mold to see if it will bake up as good as the mini molds did. Any recommendations would be appreciated. And thanks for sharing your recipe.

So this is my ONLY go-to for delicious mini chocolate Bundt cakes. I've made them twice now.  The first time I was craving Nothin But Bundt mini cakes and didn't feel like spending all that money. So I found this recipe, put it together and now I'm a believer. I've been looking for a reason to use my mini Bundt cake silicon molds that I've had for two years. I gave some of the cakes to my daughter and kept the rest for myself. I treated myself to a cake or two every day for about a week 😂.  Then I made them two nights ago for a birthday get together and everybody loved how moist and delicious they are, and my friends are picky! I didn't use the ganache because I made cream cheese icing which everybody loves but next time I will definitely use the ganache which I've made before.  I'll save it for the really special moments 😉.  Great recipe, thank you so much!

Whaaaat?! This is my favorite cake recipe ever. Now it comes in a mini version? I’m in love twice over! 🤤

This Individual Italian Tiramisu is not to be missed. It&#039;s the same one we serve at the restaurant and I have made thousands of these since I put them in the dessert line. It makes an elegant presentation, it&#039;s extravagant and beautiful but most important you&#039;ll savor every bite of the light as air filling and the intense coffee rum sponge.

Individual Italian Tiramisu

+ 1T cake flour (100 grams)

+2 T water

coffee espresso

Meyer's Dark Rum, preferred

gelatin

water

sugar (200 grams)

Tahitian vanilla

mascarpone cheese

sugar (30 grams)

Preheat the oven to 350°F. Line a half sheet pan with parchment paper and spray the paper but not the sides of the pan.

With the mixer fitted with the whisk attachment, beat the yolks and 1/3 cup (65grams)sugar in a mixing  bowl until very, very light in color (almost white) and very thick.  This took about 8 minutes in my Breville. Other mixers may take more or less time.  Remove to a large bowl.

In a clean mixing bowl with a clean  whisk attachment beat the egg whites and 1/3 cup (65 grams) sugar together until soft peaks form.  Beat to medium peaks.  This took about 4 minutes in my mixer.

Sift the cake flour over the yolk mixture, scoop the whites over the flour and fold everything together.

Spread evenly in the prepared pan and bake 13 to 15 minutes.  This is a little longer than normal, but the sponge should be a bit dry.

This may be made several months ahead, wrapped well and frozen.  Thaw at room temperature to use.

Sponge Cake

Combine all of the ingredients, stirring well.

Brush the sponge with the soak, using all of it.  Some will go through to the bottom of the sponge and that is fine.

Using a round cutter the size of the ring or glass, cut rounds from the sponge.  If your ring or glass is about 2&quot; as was mine, cut very close together (see photo) to ensure  you have enough.  You will need 2 rounds per tiramisu.

Coffee Rum Soak

Make sure the mascarpone is room temperature before starting.

Fit the mixer with the whisk attachment.  Beat the cream until fairly stiff.  Remove to another bowl.

Without cleaning the bowl or beater, add the powdered sugar, egg yolks and vanilla. Beat until very, very light and fluffy – about 7 to 10 minutes.

Add the gelatin to the water in a very small bowl and stir to combine completely.

Add the room temperature mascarpone in thirds on low.  Combine completely.

Heat the gelatin in the microwave just until liquified.  Do not let it get really hot.  Add it to the mixer and beat it in until it is incorporated.

Fold in the whipped cream

Mascarpone Filling

Place one soaked round soaked side up in each container.

If using the size ring I did, fill with about 1/2 cup of mascarpone filling.  A #8 disher/scooper does a good job. Make sure the disher is leveled off.  For other sizes, you want about twice the filling as the soaked round - see the photo.

Place another round on top, soaked side down.   If using glasses, refrigerate the tiramisu.  If using rings, freeze them.

They will keep, well covered, in the freezer for a couple of months at this point.

Make the chocolate curls. Place a piece of parchment or waxed paper on the table.  Use a piece of chocolate that is about 1/3&quot; or more thick.  Using a vegetable peeler, &quot;peel&quot; the chocolate over the paper.  Refrigerate.

To release from the rings, place a tiramisu on the table and go around it with a blow dryer.  Push it out of the ring and place it on a parchment covered sheet pan.  Place back in the freezer.  If using glasses, skip this part and go to the next instruction.

In any case if they are in the rings, they should be frozen before proceeding.

Whip the cream and powdered sugar to fairly stiff peaks.  Place in a piping bag fitted with a #4 or #5 open star tip.  Pipe around the edge and in the middle of the tiramisus.

Decorate with the chocolate curls.  Refrigerate until serving.  These may be finished the day before if desired.

These will keep for several days in the refrigerator is covered.

Assembly

A luscious, layered version of a classic Italian dessert. Everyone gets one of their own mini desserts.

Top 9 individual desserts recipes from across the web

The most viewed individual desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Classic Crème Brûlée

Mini Lemon Pound Cakes

Mini Mascarpone Cheesecakes

Hawaiian Cheesecake Bites

Mini Margarita Cheesecakes

Peanut Butter and Chocolate Chip Mu...

Mini Bundt Cakes

Individual Italian Tiramisu

Individual Tiramisu Parfaits

Top 9 individual desserts recipes from across the web

The most viewed individual desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Crème Brûlée

Mini Lemon Pound Cakes

Mini Mascarpone Cheesecakes

Hawaiian Cheesecake Bites

Mini Margarita Cheesecakes

Peanut Butter and Chocolate Chip Mu...

Mini Bundt Cakes

Individual Italian Tiramisu

Individual Tiramisu Parfaits

The most viewed individual desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine