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Ginger Mascarpone Creme Brulee

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.

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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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  1. Stephke

    December 22nd, 2011 at 4:03 am

    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. bakedbree

    December 22nd, 2011 at 10:22 pm

    I cannot take the credit, I saw it on the Cooking Channel.

  3. Averie @ Love Veggies and Yoga

    December 22nd, 2011 at 5:39 am

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

  4. bakedbree

    December 22nd, 2011 at 10:21 pm

    I agree Averie.

  5. Mary (Sisters Running the Kitchen)

    December 22nd, 2011 at 6:11 am

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

  6. bakedbree

    December 22nd, 2011 at 10:21 pm

    So easy! I just bought 4 tubs today. For one recipe!

  7. Katrina @ Warm Vanilla Sugar

    December 22nd, 2011 at 7:33 am

    This is such a lovely recipe! I can’t wait to try 🙂

  8. bakedbree

    December 22nd, 2011 at 10:21 pm

    thanks Katrina!

  9. Laurie {Simply Scratch}

    December 22nd, 2011 at 8:14 am

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

  10. bakedbree

    December 22nd, 2011 at 10:21 pm

    thank you Laurie!

  11. Ryan

    December 22nd, 2011 at 8:15 am

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

  12. bakedbree

    December 22nd, 2011 at 10:20 pm

    thank you Ryan!

  13. Becca

    December 22nd, 2011 at 8:19 am

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

  14. bakedbree

    December 22nd, 2011 at 10:20 pm

    thank you Becca, it is so easy to make, give it a go.

  15. Deanna

    December 22nd, 2011 at 12:05 pm

    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?

  16. bakedbree

    December 22nd, 2011 at 10:20 pm

    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.

  17. Lokness

    December 22nd, 2011 at 4:00 pm

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

  18. bakedbree

    December 22nd, 2011 at 10:19 pm

    thank you Lokness!

  19. Anna

    December 22nd, 2011 at 5:41 pm

    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!

  20. bakedbree

    December 22nd, 2011 at 10:19 pm

    You are welcome Anna.

  21. Words Of Deliciousness

    December 22nd, 2011 at 6:32 pm

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

  22. bakedbree

    December 22nd, 2011 at 10:18 pm

    It is so easy, give it a try.

  23. Brandon

    December 22nd, 2011 at 9:13 pm

    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!

  24. bakedbree

    December 22nd, 2011 at 10:18 pm

    Me too, it is the best part!

  25. connie

    December 25th, 2011 at 6:28 pm

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

  26. bakedbree

    December 31st, 2011 at 12:54 am

    I got them at an apple orchard gift shop. I wish that I bought more!

  27. Valentina

    December 28th, 2011 at 1:34 am

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

  28. bakedbree

    December 31st, 2011 at 12:48 am

    You and me both!

  29. K&B

    December 28th, 2011 at 11:29 am

    What a great alternative to the original crème brûlée.

  30. bakedbree

    December 31st, 2011 at 12:47 am

    It is so good!

  31. Sisters Running the Kitchen

    December 29th, 2011 at 7:17 am

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

  32. bakedbree

    December 31st, 2011 at 12:46 am

    thanks Mary!

  33. Natalie

    December 29th, 2011 at 8:32 pm

    Looks amazing! Creme Brulee is my fave!

  34. bakedbree

    December 31st, 2011 at 12:46 am

    thanks Natalie!

  35. Kelly @ Free spirit Food

    January 1st, 2012 at 10:41 am

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

  36. bakedbree

    January 1st, 2012 at 10:07 pm

    These are yummy.

  37. Kira

    October 12th, 2012 at 9:15 pm

    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! 🙂

  38. bakedbree

    October 14th, 2012 at 10:08 pm

    Just leave out the ginger and add vanilla bean.

  39. Valentina

    October 30th, 2012 at 11:13 am

    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.

  40. bakedbree

    November 2nd, 2012 at 10:54 pm

    Your English is great!

  41. Paz

    January 15th, 2014 at 3:15 pm

    is the temperature in Celsius or Fahrenheit ?

  42. bakedbree

    January 16th, 2014 at 9:19 am

    F. I think 350 C would be a little hot. 🙂

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