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Title: St. Albans Mini Mascarpone Creme Brulee
Categories: Five, Cheese, Dairy, Dessert
Yield: 8 Servings

2/3 c Sugar; divided
3 lg Egg yolks
1 c Heavy cream
1 Vanilla bean; split,
- scraped
1 c Vermont Creamery Mascarpone;
- room temp

Set the oven @ 325ºF/165ºC.

Whisk together 1/3 cup sugar and egg yolks in medium
bowl until well blended and mixture turns a light yellow
color.

Place cream, mascarpone, vanilla bean, and scraped out
seeds into saucepan. Cook over medium-high heat until
mixture comes to a simmer. Remove from heat. Cover; let
stand 10 minutes.

Add warm cream, a little at a time and stirring
constantly, to egg yolk mixture. Pour slowly to make
sure not to scramble the eggs. Add entire mixture back
into saucepan. Cook over medium heat until mixture comes
to a light simmer. Watch closely. Remove from heat
before mixture boils.

Pour mixture into eight St. Albans ceramic crocks or
mini ramekin dishes. Place crocks into roasting pan,
adding enough hot water into pan to come halfway up
sides of crocks.

Bake 40-45 minutes or just until creme brulee is set,
but center still jiggles. Remove crocks or ramekins from
roasting pan; refrigerate for at least one hour.

At serving time, remove creme brulee from refrigerator
and let it come to room temperature. Sprinkle remaining
1/3 cup sugar equally among the 6 dishes, spreading out
in a thin layer. Using a kitchen torch, melt sugar until
caramelized. Let cool for a few minutes before serving.

RECIPE FROM: https://www.vermontcreamery.com

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