Ricotta and Lemon Little Flans with Amaretti Crust and Red Wine Black Cherries
An original baked dessert with a texture between flan and light cheesecake: small ricotta and lemon flans on a crisp amaretti cookie crust, served with black cherries gently cooked in red wine, honey, and vanilla.
Ingredients
- 400 g ricotta cheese (whole, well escurrido)
- 120 ml heavy cream
- 90 g sugar (divided)
- 2 units eggs (large)
- 1 unit egg yolk
- 1 unit lemon (2 tbsp de jugo)
- 5 ml vanilla extract
- 1 g fine salt
- 90 g amaretti cookies (crushed finely)
- 40 g unsalted butter (derretida)
- 300 g black cherries (deshuesadas, fresh or descongeladas)
- 120 ml red wine
- 30 ml honey
- 6 g cornstarch
- 15 ml water (for disolver the maicena)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 325°F / 160°C. Lightly grease 6 individual molds or ramekins and place them on a baking tray.
- 2
Mix the crushed amaretti cookies with the melted butter until the texture resembles wet sand. Divide the mixture among the molds and press to form a compact base. Bake for 8 minutes at 325°F / 160°C and let cool slightly.
- 3
In a large bowl, whisk the ricotta with the heavy cream, 70 g sugar, the 2 eggs, the egg yolk, lemon zest, 30 ml lemon juice, vanilla extract, and salt until smooth.
- 4
Pour the ricotta mixture over the baked crusts, filling each mold nearly to the top. Bake for 20 to 22 minutes at 325°F / 160°C, until the edges are set but the center still has a slight wobble.
- 5
Remove the little flans from the oven and let them rest for 15 minutes at room temperature. They can be served warm or at room temperature.
- 6
While they bake, place the black cherries in a saucepan with the red wine, honey, and the remaining 20 g sugar. Cook over medium heat for 8 minutes, stirring occasionally.
- 7
Dissolve the cornstarch in the water and add it to the saucepan with the cherries. Cook for 1 to 2 minutes more, until the juices become glossy and lightly thickened. Remove from the heat and let cool for 5 minutes.
- 8
Serve each little flan with a generous spoonful of the red wine cherries and their sauce on top or on the side.
Chef tips
Drain the ricotta well for a smoother texture and to avoid excess moisture. For a more elegant finish, grate a little extra lemon zest on top just before serving.
Substitutions
You can replace the black cherries with blackberries or blueberries. If you do not have amaretti, use crisp dry cookies and add an extra pinch of lemon zest to keep the aromatic profile.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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