Mascarpone Creme Custard Recipes

MASCARPONE CREME "CUSTARD"

Steps:

• Blend mascarpone, milk, powdered sugar with an electric mixer.
• Pour water into a microwave safe bowl or a saucepan, then sprinkle gelatine on top.
• Allow gelatine to bloom in water for at least 30 seconds.
• Boil gelatine-water mixture for at least 30 seconds, then remove from heat.
• Combine gelatine mixture, mascarpone mixture, and vanilla using electric mixer.
• Allow mascarpone creme to set slightly in refrigerator for about 30 minutes, then blend again with mixer.
• Use this creme with pastries, fruit tarts, or parfaits.

MASCARPONE FROSTING

Steps:

• Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.

PUMPKIN CREPES WITH MASCARPONE CUSTARD

Steps:

• In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, pumpkin, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Refrigerate, covered, 1 hour., For filling, in a small bowl, mix mascarpone cheese, pudding mix and vanilla until blended; gradually stir in eggnog. Refrigerate, covered, at least 30 minutes., Heat a lightly greased 8-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift, tilt and rotate pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked., Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Spoon about 1 tablespoon filling down center of each crepe; roll up. Sprinkle with pecans.