- 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
Mascarpone Crème Brûlée
Ingredients
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.
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