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Ginger Mascarpone Crème Brûlée in light blue ramekins, with vanilla pods and ginger root.

Ginger Mascarpone Crème Brûlée

Bree Hester
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Prep Time 15 minutes
Cook Time 27 minutes
Steeping + Cooling + Chilling Time 4 hours 30 minutes
Total Time 5 hours 12 minutes
Course Dessert
Cuisine French
Servings 6 servings
Calories 479 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1/2 cup mascarpone cheese
  • 1 vanilla pod split open and seeded
  • 3 tablespoons ginger grated
  • 6 egg yolks
  • 1/3 cup light brown sugar
  • 6 teaspoons granulated sugar

Instructions
 

  • Combine the cream, mascarpone, and vanilla seeds in a saucepan over medium to medium-high heat and cook until almost boiling, approximately 2 minutes.
    Combining heavy cream, mascarpone cheese, and vanilla seeds in a saucepan for Ginger Mascarpone Crème Brûlée.
  • Take the cream mixture off the heat and stir until smooth. Stir in the ginger.
    Stirring ginger into the cream and mascarpone mixture for Ginger Mascarpone Crème Brûlée.
  • Pour the cream mixture into a container, cover, and let steep in the fridge for 2 hours or up to overnight.
    Ingredients for Ginger Mascarpone Crème Brûlée: eggs, light brown sugar, and the cream mixture in a glass measuring cup.
  • After the cream has finished steeping, preheat the oven to 300°F. Put 6 ramekins in a 9×13-inch baking dish. Bring a kettle of water to the boil.
  • Put the egg yolks and light brown sugar into a separate bowl.
    Putting egg yolks and light brown sugar into a bowl for Ginger Mascarpone Crème Brûlée.
  • Whisk until the yolks turn pale yellow and have slightly thickened.
    Whisking egg yolks and light brown sugar until pale yellow for Ginger Mascarpone Crème Brûlée.
  • Slowly pour the cream mixture into the egg yolks through a strainer, whisking the whole time.
    Creamy batter being whisked in a white mixing bowl for baking recipes.
  • Fill each ramekin with the crème brûlée mixture.
    Creamy homemade custard in ramekins, ready to bake or chill for dessert.
  • Pour hot water into the baking dish until it is halfway up the sides of the ramekins.
  • Bake for 20 minutes. The crème brûlées should be slightly jiggly, but not wet. If they are still not set, bake for another 5 minutes.
  • When set, remove crème brûlées from oven. Take them out of the water bath and let them cool to room temperature (approximately 30 minutes) before transferring them to the fridge to chill for at least 2 hours.
  • Once chilled, turn on the broiler. Sprinkle 1 teaspoon of granulated sugar on top of each ramekin.
    Ginger mascarpone crème brûlée in ramekins with sprinkled sugar.
  • Put the crème brûlées under the broiler (or use a kitchen torch) to melt the sugar until it caramelizes into a crispy shell.
    Ginger Mascarpone Crème Brûlée in a light blue ramekin, with vanilla pods and ginger root.

Nutrition

Calories: 479kcalCarbohydrates: 20gProtein: 7gFat: 42gSaturated Fat: 25gSodium: 44mgFiber: 0.1g
Keyword creamy, creme brulee, crispy top, Easy dessert Recipe, holiday dessert, kitchen torch
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