Mascarpone Crème Brûlée

​INGREDIENTS​

1. 8 egg yolks

2. 250ml whole milk

3. 750ml heavy cream

4. 20ml vanilla syrup

5. 20g sugar

6. 30ml cream liqueur (e.g., Bailey's)

​​

 STEPS​​

1. Heat Dairy Mixture​​

    ● Combine milk, heavy cream, vanilla syrup, and cream liqueur in a saucepan.

    ● Heat over medium until small bubbles form (do not boil).

2. Temper Egg Yolks​​

    ● Whisk egg yolks in a bowl.

    ● Gradually pour the warm milk mixture into the yolks while stirring continuously.

3. Strain & Fill​​

    ● Strain the mixture 3 times until no bubbles remain.

    ● Pour into foil cups until 80% full.

    ● Cover each cup with foil.

4. Bake in Water Bath​​

    ● Place cups on a baking tray filled with hot water.

    ● Bake at 150°C for 30 minutes until set.

    ● Cool completely.

5. Caramelize Sugar​​

    ● Sprinkle sugar evenly over cooled custards.

    ● Return to oven at 220°C until sugar caramelizes to a light gold.

    ● Chill in refrigerator before serving.