End your holiday dinner party on a sweet note! Treat your guests to one of these dreamy desserts.
Instead of making a cheesecake from scratch, dress up Chuckanut Bay's Cheesecake! Set up a toppings bar and let guests customize their cheesecake by adding their favorite toppings. Here are some ideas:
- Fresh fruit slices
- Chocolate sauce
- Mixed nuts
- Caramel sauce
- Berry preserves
- Whipped cream
- Chocolate chips
Chocolate Lava Cakes
What you need
- 1 cup (6 oz.) high-quality bittersweet chocolate, chopped to small pieces
- 1/2 cup (1 stick) Smith Brothers Farms Unsalted Butter
- 2 Smith Brothers Farms Eggs
- 2 egg yolks
- Pinch of salt
- 1/4 cup plus 2 tbsp. brown sugar
- 1 tsp.vanilla extract
- 3 tbsp. all-purpose flour
- 6 six-oz. ramekins
Preheat oven to 450F. Generously apply butter to each of the ramekins and place on a rimmed baking sheet.
Melt butter in the microwave and add the chopped chocolate to the bowl. Stir until the chocolate is melted and smooth.
In another bowl, combine eggs, egg yolks, salt, brown sugar, and vanilla extract. Whisk for about four minutes until it’s a light and thick consistency. Add the flour and melted chocolate. Gently fold to combine.
Pour batter evenly into the ramekins about half way and bake for eight to ten minutes. Look for a slight puff over the edge of the ramekin.
Let sit for one minute. Invert the cakes onto a plate and wait about ten seconds, then lift the ramekin.
Dust with powdered sugar. Serve immediately.
Adapted from The Kitchn
What you need
- 6 large egg yolks
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 3 cups Smith Brothers Farms Heavy Cream
- ½ cup granulated sugar
- 6 six-ounce oven-safe ramekins
- Roasting pan or metal 9x13 baking pan
- Fine mesh strainer
Preheat the oven to 300F. While you wait for the oven, bring 3 cups of water to boil on the stovetop or in a kettle. Place the ramekins in a roasting pan or on a metal 9x13 baking pan.
Place the egg yolks in a medium-size bowl and whisk until you break them up. Add the powdered sugar and a pinch of salt and whisk until uniform. Add a drizzle of the heavy cream and whisk into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.
Pour the mixture through the fine-mesh strainer into a liquid measuring cup or pitcher. Add in the vanilla extract.
Evenly divide the custard into the ramekins and fill as close to the edge as possible.
Put the baking dish on the rack in the oven and pour the boiling water into the dish around the ramekins. Careful not to let any of the water
The depth of the ramekins will determine how long to bake them for. If you’re using a shallow dish, bake for about 30 minutes. If it’s narrower and taller, bake for 50 to 60 minutes.
Tip: The custard should be wobbly and jiggle from side to side when nudged. It should not have a liquid center.
Once it reaches that barely-set-but-not-liquid consistency, use tongs to remove the ramekins from the water bath to a rimmed baking sheet. Let cool for about five minutes and then refrigerate for at least 30 minutes or until you’re ready to serve them.
Gently dab the tops of the custard with a paper towel to remove any moisture. Evenly sprinkle a fine layer of sugar on the tops. You should be able to almost see the custard through the layer of sugar.
Arrange a rack in the oven in the highest position. Place the ramekins on the rack and turn the broiler on. Broil for five to ten minutes, rotating them frequently. Take out once they are golden brown and bubbling.