This Ginger Mascarpone Crème Brûlée is a surprisingly simple dessert that will wow your guests.
Crème brûlée has a really fancy reputation, so you might be surprised to learn that it’s easy to make. I won’t tell anyone if you don’t. Once you get the hang of a smooth custard and the perfectly crisp, glassy sugar shell, it feels like you’ve got a dinner-party magic trick in your back pocket. It’s a guaranteed way to wow a crowd. In fact, last year I served these at a New Year’s Eve party, and my plan is to do it again this year.
I have made crème brûlée many times, and I often like to switch things up with unique flavors apart from a basic vanilla (not that there’s anything wrong with that). This ginger mascarpone version is one of my favorite ways to do that. The mascarpone adds richness and subtle tang, so the cream doesn’t taste so one-dimensional. And the grated ginger gives warmth and a touch of spice without overpowering the dessert completely.
The hardest part of making crème brûlées is judging when they’re done. It largely depends on what vessel you cook them in. If you choose something shallow, it will take less time to bake. If you use a ramekin with higher sides, it will take longer, so check on them often. Once you get that part down, you’ll have a gourmet dessert recipe in your back pocket that you’ll come back to again and again.
The art of a perfect brûlée top
The star feature of a crème brûlée is its sugar crust. Everyone gets excited about that first satisfying crack with the spoon. The secret here is that you want to keep the sugar layer relatively thin; otherwise, it can be too thick and unpleasant to eat. I like to pour sugar into the top of my ramekin, tilt it around so the crystals cover every part of the exposed custard, and then shake the rest out.
Torching is more precise than broiling, but not everyone has a torch. Either way, keep a close eye here as the sugar begins to melt and turn a deep amber color. The smell of toasted sugar is your sign, too.
If you are making these for guests, I like to brûlée right before serving. The crisp top is best enjoyed in the first 10 to 20 minutes, while the custard is still cold underneath.
How do I store leftovers?
Crème brûlée is best enjoyed soon after the sugar layer has been caramelized. The crisp top will soften when you store them in the fridge. Try to store the custards without the brûléed top, and torch the sugar right before serving. Either way, they will keep for around 3-4 days in the fridge.
Serving suggestions
Want to really impress at your next dinner party? Serve these crème brûlées as the finisher to an elegant meal. Start with a fresh Green Salad, then serve up a beautiful Herbes De Provence Chicken for your main. Roasted Brussels Sprouts or Mashed Potatoes are perfect on the side.
Ginger Mascarpone Crème Brûlée
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.
- Take the cream mixture off the heat and stir until smooth. Stir in the ginger.
- Pour the cream mixture into a container, cover, and let steep in the fridge for 2 hours or up to overnight.
- 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.
- Whisk until the yolks turn pale yellow and have slightly thickened.
- Slowly pour the cream mixture into the egg yolks through a strainer, whisking the whole time.
- Fill each ramekin with the crème brûlée mixture.
- 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.
- Put the crème brûlées under the broiler (or use a kitchen torch) to melt the sugar until it caramelizes into a crispy shell.
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