Mango Creme Brulee
A bright and fresh mango custard is topped with a crisp caramelized sugar crust in these Mango Creme Brulee that are perfect for individual desserts.Yield 4 (3 oz) ramekins of creme-brulee
Servings: 4 people
Ingredients
- ¾ c mango, diced
- 3 egg yolks
- 2 tablespoon sygar
- 1 teaspoon pure vanilla extract
- 1 c heavy cream
- 1 ½ tablespoon sugar (for topping)
Instructions
- Preheat oven to 325F.
- Place 4 (3 oz) ramekins in a baking dish (a 9x13 was the perfect size for us). Fill the baking dish with water so it reaches halfway up the sides of the ramekins.
- Distribute diced mango evenly among the ramekins.
- In a 2 cup liquid measuring cup (the spout here makes later steps easier), whisk together egg yolks and sugar.
- In a small saucepan, mix vanilla and cream. Heat over medium heat until the cream just begins to smoke and a film appears over the top. (You do not want the cream to boil.)
- Very slowly, pour the cream into the egg mixture, whisking constantly.
- Pour the egg mixture into the mango-filled ramekins, covering the mango chunks.
- Bake until the custards have set, 35 minutes.
- Transfer custards to a wire rack to cool completely. Then, refrigerate, uncovered, until well cooled (3-4 hours or overnight works well).
- Just before serving the crème brulee, sprinkle the top of each ramekin with roughly 1 teaspoon of sugar.
- Caramelize the sugar with a blow torch, or preheat your broiler to high and broil for 2-3 minutes.