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Mascarpone and ginger crème brûlée

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. 100g/3½oz mascarpone
  2. 10cm/4in piece fresh root ginger, peeled, very finely grated
  3. 6 free-range egg yolks
  4. 1 vanilla pod, seeds only (or 2 tsp vanilla extract )
  5. 450ml/16fl oz whipping or double cream
  6. Water
  7. 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping
Contains EggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Method

  1. Preheat the oven to 150C/300F/Gas 2. Put the ramekins into a roasting tin and pour in enough hot water to come halfway up the sides of the ramekins.
  2. Put the cream, mascarpone and vanilla seeds (or extract) in a pan and heat until almost boiling, then remove the pan from the heat and stir in the ginger until well combined.
  3. Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  4. Gradually add the ginger cream, whisking all the time. (I like to include the bits of ginger in the crème brûlée, but if you don’t want them, place a sieve over a measuring jug and pour the cream mixture into it to sieve out the ginger. Using a wooden spoon, push the ginger mix left in the sieve to get as much flavour as you can, then discard the ginger bits.)
  5. Divide the cream mixture equally between the ramekins, then place them (still in the roasting tin) in the oven for about 30 minutes, or until the brûlées begin to set. They should still wobble like jelly in the very centre, but should not be too liquid, nor completely set. It is very easy to overcook these so check after 20 minutes to see how they are doing. Then check every five minutes after that as some ovens are much more powerful than others.
  6. Remove the brûlées from the oven and from the roasting tin and leave to cool, then place in the fridge for at least one hour.
  7. Sprinkle about one tablespoon of brown sugar evenly on the top of each brûlée, making sure the tops are completely covered. Using a cook’s blowtorch, caramelise the sugar until dark brown and crisp. A very hot grill works too. Leave to cool a little and then serve immediately.

Plating

Cookware for this recipe

  • Saucepan
  • Grill or grill pan
  • Roasting tin
  • Baking dish
  • Mixing bowl
  • Whisk
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Measuring jug
Source Not stated: saved from a website or mailing list, rights unverified
Credit

By: Lorraine Pascale. From the programme: Baking Made Easy. Saved from BBC Food, file Recipes/bbcfood-archives/mascarpone_and_ginger_88784.html in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the bbc-food-html text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.