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.