Mini Ricotta Pudding with Honey and Lemon Syrup

Following the wave of Mini Desserts, which is a big trend. Another one of my favorite light recipes.

If you don’t want to lose a few pounds, do it anyway, for the flavor, which is incredible! The original recipe is for a medium pie, to be made in a removable mold (and covered with jam), but I made it in smaller quantities because I wanted to make it in pie molds.
The original (Wonderful) recipe:

3 eggs;
2 pots of natural yogurt (can be light);
500 grams of ricotta;
4 tablespoons of powdered sweetener;
1 teaspoon of vanilla essence;
1/2 teaspoon of lemon zest (I used another 3 tablespoons of lemon juice).

Blend everything in a blender and bake in a preheated medium-low oven for around 40 minutes, or until firm and golden (if you are making the larger pie).

I made a little caramel with 4 tablespoons of water, 2 tablespoons of sugar and lemon drops (you have to use sugar here, there’s no way around it). I put a little bit of the caramel in the bottom of each mold, filled it with the beaten liquid and put it in the oven in a bain-marie for about 25 minutes. I put it in the fridge (for at least 2 hours). After unmolding, I put it on the fire for the syrup: honey, water and lemon juice. I finished with lemon zest.