Mascarpone Creme Brûlée

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Mascarpone Creme Brûlée

by Thripti Hinduja

Crème Brulee means “burned cream” in French. To replicate this classic, the batter mixture and timing control is important to achieve successful ramekins of heavenly crème brulee – a must try dessert!

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 70 mins Cook : 30 mins Ready in : 100 mins Serves : 4


  • 225g Whipping Cream
  • 50g Mascarpone
  • 1½ tsp Vanilla Bean Paste
  • 3 Eggs
  • 60g Caster Sugar
  • 4 tbsp Caster Sugar (optional: for topping)



  1. Preheat the oven to 150°C.
  2. Put the cream, mascarpone and vanilla in a pan. Heat mixture until almost boiling.
  3. In the meanwhile, whisk the egg yolks with sugar till creamy and pale. Slowly whisk into the hot cream mixture, whisking all the time.
  4. Strain the mixture and pour into ramekins.
  5. Place the ramekins in a roasting tin, along with hot water coming half way up the ramekins.
  6. Bake for about 20-30 minutes, depending on the size of your ramekins. The custards should be just set around the side and have a slight wobble in the centre.
  7. Refrigerate the ramekins for at least an hour.
  8. When ready to serve, sprinkle the tops with caster sugar and caramelize it with a blowtorch. A very hot grill works well too.
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