Creme brulee sounds fancy doesn’t it? But let me you in on a little secret, it is so easy to make. Do not tell anyone, let them think that you had to slave to make this fancy dessert. I have made creme brulee many times, but this version is one of my favorites. The mascarpone adds a little tang and the ginger adds just enough spice to keep things interesting. It reminds me of the holidays, and would be the perfect ending to a Christmas dinner or New Year’s Eve.
The hardest part about making creme brulee is judging when it is done. It largely depends on what vessel you cook them in. If you choose something shallow, it will most likely take less time to cook. If you use a ramekin with high sides like I did, it will take longer. Check them often, if you over bake these beauties, you risk losing the soft and creamy texture that makes a creme brulee so decadent.
2 cups heavy cream
1/2 cup mascarpone cheese
3 Tablespoons grated ginger
1 vanilla bean, seeded and scraped
6 egg yolks
1/3 cup light brown sugar (plus a few Tablespoons more for sprinkling)
Heat the cream, mascarpone, and vanilla, over medium to medium-high heat and heat until almost boiling.
Put the creme brulee under the broiler or use a kitchen torch to melt the sugar and make the crispy top that in my humble opinion, is the best part.
This recipe is adapted from Simply Baking on Cooking Channel.