Mini Cream Cheese Custard Pots
These soft mini custard pots blend eggs and cream cheese into a silky, gentle dessert. They are small in portion and easy to make, set in ramekins, and can be flavored with vanilla or a little lemon zest for brightness.
This recipe is perfect when you cook for one or two. You make just two small pots, so there is little waste.
The steps are simple: mix, strain, and bake in a water bath. The result is smooth and easy to eat.
Ingredients You’ll Need
- 2 large eggs
- 4 oz (115 g) cream cheese, softened
- 1/2 cup (120 ml) milk (or low-fat milk)
- 2 tablespoons sugar (or 1–1½ tablespoons honey)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: pinch of nutmeg or 1/2 teaspoon lemon zest
- Fresh soft berries or fruit purée for topping (optional)
You can serve these custard pots with a small spoonful of fruit compote or soft pound cake. For a brighter flavor, try a tiny squeeze of lemon over the berries.
Step-by-Step Recipe
- Preheat oven to 325°F (160°C). Place two 6-oz (180 ml) ramekins in a baking dish that will hold them snugly.
- Soften the cream cheese in the microwave for 10–15 seconds if needed and mash it smooth with a fork.
- In a bowl, beat the eggs lightly. Add the sugar and vanilla and whisk until combined.
- Whisk in the cream cheese until smooth, then slowly add the milk, whisking to a smooth custard. Strain through a fine sieve into a measuring cup to remove lumps.
- Pour the custard liquid into the two ramekins and add a pinch of nutmeg or lemon zest if you like.
- Pour hot (not boiling) water into the baking dish around the ramekins until it reaches halfway up their sides to create a water bath.
- Bake for 25–35 minutes. The custards are done when the edges are set and the centers still wobble slightly.
- Carefully lift the ramekins from the water bath. Let cool on a rack for 20 minutes, then chill in the fridge for at least 1 hour before serving with soft berries or fruit purée.
Tips and Easy Variations
Texture & Chewing
- Add 1–2 tablespoons more milk for a silkier texture if you need it softer to chew.
- Blend the custard thoroughly or use a small blender for an extra-smooth finish.
- Strain the mixture to remove any lumps for the gentlest feel.
Light & Digestion
- Use low-fat milk and swap half the cream cheese for 1/4 cup plain cottage cheese, blended smooth, for a lighter option.
- Reduce sugar to 1 tablespoon or use 1 tablespoon honey if preferred.
- Follow any dietary guidance from your doctor about sugar or dairy choices.
Flavor & Shortcuts
- Stir in 1/2 teaspoon lemon zest, a pinch of cinnamon, or a teaspoon of orange marmalade before baking for different flavors.
- For a quicker method, blend all ingredients in a small blender and bake as directed.
- Top with soft fruit, a spoonful of compote, or a dusting of nutmeg to serve.
Related reads
- Try light lemon mascarpone pots for a citrus twist.
- Explore a soft cottage cheese dessert for a gentler texture.
- See a soft ricotta cheesecake for another small-batch treat.
Storage and Leftovers
Fridge
Store covered in the fridge for up to 3 days. Keep them chilled; the texture is best cold.
Freezer
Freezing can change the texture and make custards grainy. It’s best to avoid freezing and keep them refrigerated.
Reheating
To rewarm slightly, set the ramekin in warm water for a few minutes or use the microwave at low power for 10–15 seconds.
Conclusion
Give these mini cream cheese custard pots a try for a simple, gentle dessert. The pots are soft, small-portion, and quick to make—ideal when you want a calm, satisfying sweet treat without much fuss.
They are easy to adapt for different textures and flavors, and chilling before serving brings out their silky finish. Serve with soft berries or a spoonful of purée for a light finish.
FAQ
Can I make only one pot?▶
Yes. Halve the ingredients and use one ramekin. Keep an eye on baking time as a single pot may finish a little sooner.
Can I freeze the custards?▶
Freezing can change the texture and make them grainy. It’s best to store custards in the fridge and eat within three days for the best texture.
