Before Anna could finish whipping the recipe up, I have already found the recipe online from foodnetwork. Talk about technology nowadays..
Needless to say, hubby was impressed and I told him no matter nice or not, he have to finish all cause Mascarpone are so expensive here! A small tub of 250gm cost about RM 25 from Cold Storage.
Despite the simple ingredients used, the end result was quite surprising! The creme brulee was soft but not too soft, almost like eating mousse or ice cream. Make sure you chill it properly before serving and I don't think its necessary to torch it anymore to achieve the creme brulee presentation! Also, do try and use real vanilla seeds fresh from the pods.
Mascarpone Creme Brulee with Phyllo Pastry
(Adapted from: foodnetwork.ca)
**Make about 4 ramekins
For the Mascarpone Creme Brulee:
250gm Mascarpone Cheese
1/4 cup Castor Sugar
1/4 cup Whipping Cream
Scraped seeds from half a vanilla bean
2 medium Eggs
1. Best Mascarpone cheese till smooth and soft then mix in castor sugar, whipping cream and the vanilla seeds. Mix using a hand whisk.
2. Whisk in eggs one at a time till mixture is smooth and well blended.
3. Line 4 ramekins at the base with non stick parchment paper and pour the mascarpone mixture in it.
4. Bake in a water bath at 160c for 35 minutes or until set and golden brown. (Mine is still wobbly in the centre but its alright cause u have to chill it)
5. When the cheesecakes are done, bring it out from the oven and leave to cool in the water bath till room temperature and then cover and chill in the fridge for at least 6 hours before serving.
For the Phyllo Pastry crust:
3 sheets of Phyllo Pastry (The one I bought is called FILO pastry)
30gm Melted Butter
2 Tbsp Castor Sugar
1. Lay out one sheet of Phyllo pastry on a piece of parchment and brush melted butter and sprinkle some castor sugar on it, cover with another sheet of pastry.
2. Repeat with butter and sugar on the second sheet and cover with the 3rd piece of pastry.
3. Brush butter and sprinkle sugar again and then fold the pastry into half.
4. Using a round cookie cutter, cut out 4 circles of the pastry about the diameter of your ramekins.
5. Bake at 180c for 7 minutes or until golden brown.
6. Leave to cool and store in an airtight container.
Run a sharp knife along the edges of the ramekins and over turn it on the cool phyllo pastry. Peel away the parchment and sprinkle some sugar on top. Using a blow torch, torch the top of the cheesecake till sugar caramelized. Serve immediately.