Mascarpone crème brûlée: an even more indulgent twist on a classic

Preparazione

• 1

  Preheat your oven to 100°C — the low, gentle temperature ensures slow and even cooking

• 2

  In a saucepan, gently heat the cream, milk, and vanilla (either a split bean or extract). Bring just to a light simmer, then remove from heat and let the mixture infuse for about 5 minutes

• 3

  Meanwhile, whisk the egg yolks with the sugar in a bowl until the mixture becomes pale and slightly thickened

• 4

  Add the Galbani Mascarpone to the egg sugar mixture, blending until smooth.

  Then slowly pour in the warm cream milk mixture, whisking continuously to obtain a silky, slightly thick custard base

• 5

  Pour the mixture into individual ramekins. Set the ramekins inside a deep baking dish and fill the dish halfway up with hot water to create a bain marie. Bake for 1 hour to 1 hour 15 minutes. The custard should be set but still lightly jiggly in the center

• 6

  Let the ramekins cool, then chill them in the refrigerator for at least 4 hours — overnight gives the best texture

• 7

  Just before serving, sprinkle brown sugar evenly over each ramekin. Use a kitchen torch to caramelize the surface until a thin, crisp caramel crust forms

• • Adding Galbani Mascarpone makes the crème brûlée richer, silkier, and more indulgent than the classic cream only version.

  • Mascarpone also helps the custard set beautifully, giving it a perfectly smooth texture without lumps.

  • For best results, make sure all ingredients are at room temperature before starting. This helps avoid curdling or separation during mixing.

  • No kitchen torch? Place the ramekins under a very hot oven broiler for a few minutes, watching closely. OR make a dry caramel in a saucepan and quickly pour a thin layer over each chilled custard.