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Mascarpone And Ginger Crème Brûlée


  • 450ml/16fl oz whipping or double cream
  • 100g/3½oz mascarpone
  • 1 vanilla pod, seeds only (or 2 tsp vanilla extract)
  • 10cm/4in piece fresh root ginger, peeled, very finely grated
  • 6 free-range egg yolks
  • 60g/2½oz soft light brown sugar, plus about 4–6 tbsp for the topping
Mascarpone And Ginger Crème Brûlée


  • 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.
  • 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.
  • Whisk the egg yolks and sugar together in a bowl until pale and fluffy.
  • 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.)
  • 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.
  • 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.
  • 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.