This delicious twist on a classic is the perfect dessert to impress your guests with.
Preheat oven to 150C. Place the cream into a medium saucepan along with the split vanilla bean and orange zest. Bring to a simmer over a medium heat. Remove and set aside while you prepare the eggs.
In a large mixing bowl, place the egg yolks and the caster sugar and beat using electric beaters until thick and doubled in size. Still beating, add a third of the hot cream and combine. Pour the egg mix back into the saucepan and stir with a wooden spoon. Scoop any foam that has formed from beating from the top of the custard. Strain into a heat proof jug. Divide into 4 dishes and place into a deep baking dish. Pour boiling water into the pan to reach half way up the sides of the dishes
Cover tray with foil and place into the oven for 40-45 minutes until the creme brûlée is just set and still wobbling in the centre. Remove from the water and all to set in the fridge overnight.
Sprinkle each dish with a teaspoon of sugar and using a blow torch, caramelise the top (you can also do this under a very hot grill).
To make the mascarpone, place the mascarpone into the bowl of an electric mixer with whisk attached. Whip for 1 minute until smooth. Add cream, sugar and orange blossom water and gently whip until soft peaks form.
Serve a generous spoon of cream alongside each creme brûlée.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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