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.

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 as I did, it will take longer. Check them often, if you overbake these beauties, you risk losing the soft and creamy texture that makes a creme brulee so decadent.
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)

How to Make // The Steps
Step 1: Heat the cream, mascarpone, and vanilla, over medium to medium-high heat and heat until almost boiling.

Step 2: Take the cream off of the heat, and stir until smooth. Add the ginger.

Step 3: Pour the cream into a container and let steep in the fridge for a few hours or overnight.

Step 4: The next day, put the egg yolks and brown sugar into a large bowl.

Step 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.

Step 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.

Step 7: Slowly pour the cream mixture into the egg yolks, whisking the whole time.

Step 8: 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.

Step 9: Pour boiling water halfway up the sides of the ramekins.

Step 10: 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.

Step 11: 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.

Step 12: 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.



Ginger Mascarpone Creme Brulee
Ginger Mascarpone Creme Brulee - Ginger and vanilla-scented cream and rich mascarpone cheese take this creme brulee to the next level.
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
- Heat the cream, mascarpone, and vanilla, over medium to medium-high heat and heat until almost boiling.
- Take the cream off of the heat, and stir until smooth. Add the ginger.
- Pour the cream into a container and let steep in the fridge for a few hours or overnight.
- The next day, put the egg yolks and brown sugar into a large bowl.
- 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.
- 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.
- Slowly pour the cream mixture into the egg yolks, whisking the whole time.
- ginger mascarpone creme brulee recipe
- 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.
- Pour boiling water halfway up the sides of the ramekins.
- 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.
- 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.
- 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.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
Paz
Wednesday 15th of January 2014
is the temperature in Celsius or Fahrenheit ?
bakedbree
Thursday 16th of January 2014
F. I think 350 C would be a little hot. :)
Valentina
Tuesday 30th of October 2012
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.
bakedbree
Friday 2nd of November 2012
Your English is great!
Kira
Friday 12th of October 2012
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! :)
bakedbree
Sunday 14th of October 2012
Just leave out the ginger and add vanilla bean.
Kelly @ Free spirit Food
Sunday 1st of January 2012
OMG. Amazing. I can't wait to try this!
bakedbree
Sunday 1st of January 2012
These are yummy.
Natalie
Thursday 29th of December 2011
Looks amazing! Creme Brulee is my fave!
bakedbree
Saturday 31st of December 2011
thanks Natalie!