A rich mascarpone custard baked in a bain-marie for a delicate, creamy set. Orange zest lifts the flavor, and warm dark chocolate finishes the plate like a sauce.
Base recipe = 1 batch.
Ingredients
- 454 g mascarpone cheese
- 120 g egg yolks
- 50 g whole egg
- 240 ml heavy whipping cream
- 200 g granulated sugar
- 5 ml vanilla extract
- 5 g orange zest
- 1 g sea salt
- 100 g dark chocolate, melted (for topping)
Instructions
- Heat oven to 325°F / 163°C. Lightly butter ramekins or a baking dish.
- Whisk mascarpone until smooth. Add yolks, whole egg, and sugar; mix until fully incorporated.
- Stir in cream, vanilla, orange zest, and salt until smooth.
- Pour into ramekins. Set in a baking dish and add hot water halfway up the sides.
- Bake 35–40 minutes until set but slightly soft in the center.
- Cool completely, refrigerate at least 2 hours, then drizzle with melted dark chocolate before serving.