Mango Creme Brulee

Fresh Mango Crème Brûlée

Stuff You Need

• 2 ripe mangoes (peeled, pitted, and diced)
• 1 cup mango puree
• 2 cups heavy cream
• 1 vanilla bean (split and seeds scraped)
• 5 large egg yolks
• 1/2 cup granulated sugar
• Extra granulated sugar for caramelizing

Cook It Like This

1. Preheat your oven to 325°F (160°C).
2. In a medium saucepan, heat the mango puree, heavy cream, sugar and vanilla bean (including the pod) over medium heat until it just starts to simmer. Remove from heat and let it cool slightly. Remove the vanilla bean pod.
3. In a mixing bowl, whisk the egg yolks until well blended.
4. Gradually whisk in the warm cream mixture into the egg yolks, stirring consistently to prevent curdling.
5. Place the diced mango evenly at the bottom of your ramekins.
6. Pour the custard mixture over the diced mango in the ramekins.
7. Place the ramekins in a large baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.
8. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
10. When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden brown top. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, but watch them closely to prevent burning.
11. Allow the caramelized sugar to cool for a minute or two before serving.

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