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ginger mascarpone creme brulee recipeCreme 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.

ginger mascarpone creme brulee recipe2 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)

ginger mascarpone creme brulee recipeHeat the cream, mascarpone, and vanilla, over medium to medium-high heat and heat until almost boiling.

ginger mascarpone creme brulee recipeTake the cream off of the heat, and stir until smooth.  Add the ginger.

ginger mascarpone creme brulee recipePour the cream into a container and let steep in the fridge for a few hours or overnight.

ginger mascarpone creme brulee recipeThe next day, put the egg yolks and brown sugar into a large bowl.

ginger mascarpone creme brulee recipeWhisk until the yolks turn pale yellow and when you take the whisk out, the yolks take a few seconds to incorporate into the rest of the mixture.

ginger mascarpone creme brulee recipeTake the cream mixture out of the fridge.  If you would like a smooth creme brulee, you can strain the ginger out, but I like to keep it in.

ginger mascarpone creme brulee recipeSlowly pour the cream mixture into the egg yolks, whisking the whole time.

ginger mascarpone creme brulee recipePut 4-6 ramekins in a roasting pan in a roasting pan or a 9×13.  I use a large batter bowl or measuring cup to make it easier to pour.

ginger mascarpone creme brulee recipePour boiling water halfway up the sides of the ramekins.

ginger mascarpone creme brulee recipeBake in a preheated 300 degree oven for 20 minutes.  They should still be jiggly, but not wet, if they are still not set, bake for another 5 minutes.

ginger mascarpone creme brulee recipeWhen you are ready to serve the creme brulees, sprinkle some sugar on the top.  Make sure that it is a thin layer, and pour out the extra.

ginger mascarpone creme brulee recipePut 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.

ginger mascarpone creme brulee recipeThis recipe is adapted from Simply Baking on Cooking Channel.

Ginger Mascarpone Creme Brulee

Ingredients

  • 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)

Instructions

  1. Heat the cream, mascarpone, and vanilla, over medium to medium-high heat and heat until almost boiling.
  2. Take the cream off of the heat, and stir until smooth. Add the ginger.
  3. Pour the cream into a container and let steep in the fridge for a few hours or overnight.
  4. The next day, put the egg yolks and brown sugar into a large bowl.
  5. Whisk until the yolks turn pale yellow and when you take the whisk out, the yolks take a few seconds to incorporate into the rest of the mixture.
  6. Take the cream mixture out of the fridge. If you would like a smooth creme brulee, you can strain the ginger out, but I like to keep it in.
  7. Slowly pour the cream mixture into the egg yolks, whisking the whole time.
  8. ginger mascarpone creme brulee recipe
  9. Put 4-6 ramekins in a roasting pan in a roasting pan or a 9×13. I use a large batter bowl or measuring cup to make it easier to pour.
  10. Pour boiling water halfway up the sides of the ramekins.
  11. Bake in a preheated 300 degree oven for 20 minutes. They should still be jiggly, but not wet, if they are still not set, bake for another 5 minutes.
  12. When you are ready to serve the creme brulees, sprinkle some sugar on the top. Make sure that it is a thin layer, and pour out the extra.
  13. 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.
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46 Responses to Ginger Mascarpone Creme Brulee

  1. Stephke says:

    Yum! Looks delicious… Never thought about mascarpone in a creme brulee but that’s a very good idea! I LOVE mascarpone everywhere! Have a nice Christmas’ Eve! ;-)

  2. It’s gorgeous and any version of creme brulee is a great one in my book!

  3. i never knew how easy creme brulee was to prepare. this sounds amazing…anything with mascarpone is a-okay with me!!

  4. This is such a lovely recipe! I can’t wait to try :)

  5. These are beautiful! I love the first spoonful… and the crack of the sugar breaking!! LOVE!

  6. Ryan says:

    Oooooh my gosh, these look incredible… I need to get ramekins like, asap haha

  7. Becca says:

    I’ve never made creme brule before, but I sure would like to try it sometime. Your creme brule turned out amazing :)

  8. [...] my humble opinion, is the best part.Google Recipe View Microformatting by ZipList Recipe Plugin1.4http://bakedbree.com/ginger-mascarpone-creme-brulee [...]

  9. Deanna says:

    I love the idea of marscarpone in creme brulee. I read somewhere if you pulse your sugar in the food processor (or use extra fine sugar), it brulees even better. Your picture shows using white sugar for the topping, but the instructions say brown sugar. Which do you prefer?

    • bakedbree says:

      I forgot when I got to the brulee-ing part that it called for brown sugar. It is all delicious, so I do not think that it really matters, but brown has more flavor.

  10. Lokness says:

    Yum….. Ginger creme brulee! Sounds great! Creamy and spicy… Delicious!

  11. Anna says:

    I am excited to try the tang of ginger in your creme brulee …I am sure the mascarpone added more appeal to its flavor too…I am gonna try this tomorrow. Thanks for the post!

  12. I have never made creme brulee before, but this dessert looks amazing.

  13. Brandon says:

    I love cracking the top, it fulfills my inner desire to shatter things on a smaller, equally satisfying scale! …and you bruleed the tops beautifully, they look great!

  14. connie says:

    where did you get those adorable blue ramekins/cups?!?!

  15. Valentina says:

    Oh my gosh, this recipe looks so, so good! Mascarpone is one of my favorite ingredients out there!

  16. K&B says:

    What a great alternative to the original crème brûlée.

  17. wow this sounds absolutely amazing!!! i need to try to make this!

  18. Natalie says:

    Looks amazing! Creme Brulee is my fave!

  19. OMG. Amazing. I can’t wait to try this!

  20. Kira says:

    Hi Bree – I was wondering how to make a plain, creamy vanilla version without the ginger? I want to make classic creme brulee for my dads birthday, with no ginger… Vanilla bean would be good though! Thanks so much!!! Love your blog! :)

  21. Valentina says:

    Ciao! I’m from Italy :o)
    What a great idea to put Mascarpone into your creme brulee! *_*
    Now I have to try!
    PS I saw you choose Bel Gioioso. It means “Nice Joyful”, perfect name for a dessert :o)
    PPS Forgive me for my english.

  22. […] cheese, one of the main ingredients in Tiramisu, is featured in this Ginger Mascarpone Crème Brûlée. (via Baked […]

  23. […] Baked Alaska//Baklava//Buche de Noel//Cannoli//Maple Cheesecake//Chocolate Mousse//Ginger Creme Brulee//Croquembouche//Basil Ice Cream and Shortbread//Strawberry […]

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  25. Paz says:

    is the temperature in Celsius or Fahrenheit ?

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