Sweet polenta ramekins with caramelized orange and light mascarpone cream
An original baked spoon dessert: a tender sweet polenta base with butter and vanilla, topped with caramelized orange segments and a light mascarpone cream. It combines a soft texture, lightly golden edges, and a bright citrus contrast.
Ingredients
- 500 ml whole milk (for the base of polenta)
- 90 g sugar (divided entre the base and the orange)
- 40 g unsalted butter (more extra for engrasar the moldes)
- 90 g fine polenta (maíz ground fino, no instantáneo if possible)
- 2 units egg (at room temperature)
- 5 ml vanilla extract
- 1 g salt
- 2 units oranges (in wedges pelados a vivo and with a poco of zest reservada)
- 30 g honey (for caramelizar the orange)
- 150 g mascarpone (cold)
- 120 ml heavy cream (well cold)
- 20 g powdered sugar (for the cream)
- 1 g ground cinnamon (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Grease 6 individual ramekins with a little butter.
- 2
In a medium saucepan, heat the milk with 60 g of sugar, the salt, and 20 g of butter over medium heat until hot but not boiling.
- 3
Rain in the polenta while whisking constantly to prevent lumps. Cook for 5 to 7 minutes, stirring, until the mixture is thick and smooth.
- 4
Remove the saucepan from the heat and let it cool slightly for 5 minutes. Add the eggs one at a time, whisking quickly so they do not scramble, then stir in the vanilla. Divide the mixture among the ramekins.
- 5
Bake for 18 to 20 minutes at 180 °C / 350 °F, until the edges are lightly golden and the center looks set with a slight wobble.
- 6
While they bake, place the orange segments in a skillet with the honey, the remaining 30 g sugar, the remaining 20 g butter, and a little orange zest. Cook for 4 to 5 minutes over medium heat, moving gently, until the oranges are glossy and lightly caramelized.
- 7
For the cream, whip the cold heavy cream with the powdered sugar until soft peaks form. In another bowl, loosen the mascarpone with a spatula, then fold in the whipped cream until light and smooth.
- 8
Remove the ramekins from the oven and let them rest for 5 minutes. Spoon the caramelized oranges and a little of their syrup on top, add a dollop of light mascarpone cream, and finish with a pinch of ground cinnamon.
- 9
Serve warm to enjoy the contrast between the soft polenta base, the caramelized orange, and the cool cream.
Chef tips
If the polenta thickens too much before adding the eggs, loosen it with 1 to 2 tablespoons of warm milk. For a neater presentation, cut the orange segments into smaller pieces before caramelizing.
Substitutions
You can replace the mascarpone with full-fat cream cheese for a tangier topping. The honey can be swapped for maple syrup, though the flavor will be less floral.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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