Mascarpone Crème Brûlée

Kevin Kindland

Kevin Kindland

17th March 2017

Mascarpone Crème Brûlée

Mascarpone Crème Brûlée

Ingredients

  • 400 g mascarpone
  • 1200 ml double cream
  • 2 vanilla pod, split and seeds removed
  • 10 egg yolks
  • 240 g caster sugar, plus a little
  • extra to serve

Method


Preheat the oven to 110°C/225°F/1/4
Gas Mark.
Place
the mascarpone, double cream and vanilla pod into a saucepan and bring to the boil. In a bowl, whisk together the egg
yolks and caster sugar until thick and golden. Stir 1 tablespoon of the hot cream mixture
into the egg yolks, then add the rest of the cream mixture, whisk thoroughly and pass
through a sieve. Pour the mixture into 4 cocotte dishes and place in the oven for 35 minutes
exactly. Set aside to cool then put in the fridge to set for 3 hours.
To serve, sprinkle with caster sugar
and brown the topping for 2-3 minutes under a very hot grill or with a kitchen blow torch.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you