Yes! Marscapone and Créme Brûlée a beautiful marriage- the richness of the Marscapone, as if the Créme Brûlée was not rich on its own, adds an additional creaminess that is quite amazing. This particular recipe is closer to a Crema Catalana, a little softer in texture, like a custard. Try to use the best ingredients possible, organic would be best and if you have accessibility to local that would be better. The heavy creme I use is from a local farm near me which the cream has a very thick butterfat layer on the top, it’s super rich and creamy. The eggs- I try to use heirloom eggs or organic free range.
What you’ll need
first, preheat oven at 300° F
4 cups heavy cream
1 tsp. of Pure Vanilla Extract
1 Vanilla Bean, split open and scraped (you have to put the real stuff in :))
7 egg yolks (save the whites to make marshmallow fluff or baked meringues)
1/2 cup Granulated sugar
6 ounces of Marscapone Cheese
some natural sugar or raw sugar to melt on the top.
Separate eggs and get that out of the way and place the yolks in a stand mixer or bowl.
Place the cream and the Vanilla and Vanilla bean in a pot and bring to a simmer (to be honest mine almost boiled over because I was multi-tasking and it survived).
Meanwhile – if you have not done so, add the eggs to the stand mixer or bowl and add the sugar and start the mixer on high, you will beat those eggs until light in color.
keep an eye on the cream if you are multi-tasking – once the cream has simmer remove from the stove and set it aside for about 10 minutes.
Once the eggs reach the pale color go ahead and incorporate the cream with the mixer is going
keep the mixer going and now add the Marscapone cheese, mix until no lumps.
Now it’s time to place the ramekins in a water bath and pour the mixture in the ramekins, I used 2 types of ramekins.
For a little twist, I dusted cocoa powder on top, why not there’s Marscapone in it (Tiramisu…hmmm), and place in the oven for 50-60 minutes, unless to wobbly (they should be a little bit wobbly though).
They will look like this…
Let them cool off but if you are impatient like me place them in the freezer, right before serving sprinkle natural sugar and used a little torch to carmelize the sugar.
I think it is best if you can have them in the fridge for at least for 24 hours so that they can set – if you can wait – they will even creamer and more delectable.