Mascarpone Creme Caramel

22 Apr

I think it must be impossible to have a dog and a job.  And it’s super impossible to have a dog, a job, and a blog.

I don’t really know how I fell into the dog-sitting business. But here I am, convinced I’m leaving these dogs with some kind of canine PTSD. On top of the psychological damage I may be inflicting by having a full-time job, being a substitute dog mom makes baking and, due to the lack of internet that still persists in parts of the world, maintaining a blog somewhat of a challenge.

But I’m back in my own digs now, and feeling grateful that the only living things I have relying on me are teenagers. It’s never a struggle to get them to eat.

All I’m saying is it’s about dang time.

Mascarpone Creme Caramel

Adapted from La Mia Dolce Vita

Printable Recipe

1 cup sugar

1/4 cup water

Stir together both ingredients in a small saucepan until sugar is dissolved. Bring to a boil without stirring, until it turns a deep golden color. Divide the caramel between six ramekins.

1 2/3 cups heavy cream

3/4 cup mascarpone cheese

1 vanilla bean, cut in half with seeds scraped out

6 eggs

2/3 cup sugar

In a medium saucepan, stir together cream, cheese, and vanilla bean. Place over medium heat and cook until the mixture reaches a near boil. Remove from heat and cover. Allow to rest for 30-60 minutes to enhance the vanilla flavor.

Preheat oven to 325°. Bring a small saucepan of water to a simmer. In a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until fluffy and light yellow. With the mixer running, pour in the vanilla cream mixture and beat until well-combined. Pour the mixture through a fine-mesh strainer into a large measuring cup (or other container with a pour-spout). Let the bubbles dissipate, and if there is any foam on top, skim it off. Divide the custard between the ramekins. Place the ramekins in a large roasting pan and carefully pour the simmering water into the pan so that it reaches about halfway up the sides of the ramekins. Bake for about 45 minutes, until the custard is set. Turn out on a place to serve slightly warm.

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One Response to “Mascarpone Creme Caramel”

  1. Ron Allen April 23, 2012 at 7:00 AM #

    It was so delicious!

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