Easy! Mascarpone Pudding

1. 1

   Pour the milk into a pot.

2. 2

   Add the vanilla bean and half the granulated sugar.

3. 3

   Heat until just before boiling.

4. 4

   Add the rest of the granulated sugar into the mascarpone cheese, and mix with a whisk.

5. 5

   Add the eggs, one by one, and mix everything together.

6. 6

   Pour in the heavy cream and whisk.

7. 7

   Remove the vanilla bean from the milk in Step 1, and stir the milk into the bowl in small batches.

8. 8

   Divide the granulated sugar for the caramel sauce into fourths.

9. 9

   Add 1/4 of the granulated sugar into a sauce pan and mix until brown.

10. 10

    Once browned, add another 1/4 of the granulated sugar and stir until brown.

11. 11

    Repeat the same procedure and immediately add the next portion.

12. 12

    Once browned, add the final portion.

13. 13

    Once all the sugar is done, pour into the cocottes.

14. 14

    Strain the mascarpone mixture from Step 5 and pour over the caramel sauce.

15. 15

    Preheat oven to 160C.

16. 16

    Pour some boiling water into a baking tray and bake the cocottes in the tray for 35 minutes.

17. 17

    Take them out, and let cool.

18. 18

    Chill in the fridge to finish!

* Per serving · 4 servings · Values may vary.

No additional tips available.