Orange Mascarpone Bruleé

Preheat your oven to 325°F (160°C). Zest and juice one fresh orange, setting both aside for use in the custard.

In a large mixing bowl, whisk together the eggs and half of the sugar until the mixture is pale and slightly thickened. Add the mascarpone cheese and beat until smooth and fully incorporated.

Warm the milk in a small saucepan over medium-low heat until steaming but not boiling, then slowly pour it into the egg and mascarpone mixture while whisking constantly to temper the eggs.

Stir the orange zest and orange juice into the custard mixture until evenly combined, then strain the mixture through a fine-mesh sieve into a clean bowl or pitcher to ensure a silky texture.

Pour the strained custard evenly into individual ramekins or a tart dish. Place the ramekins in a deep baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.

Carefully transfer the water bath to the preheated oven and bake until the custards are just set with a slight wobble in the center. Remove from the oven and allow to cool completely, then refrigerate for at least 2 hours.

When ready to serve, blot any surface moisture from the chilled custards with a paper towel. Sprinkle an even layer of the remaining sugar over the top of each custard.

Using a kitchen torch, caramelize the sugar by moving the flame in small circular motions until a deep amber, glassy crust forms. Allow the brûlée topping to harden for 1–2 minutes before serving.