Mango Crème Brûlée

Summer Special Dessert Recipe

Better late than sorry. It is already late summer in India so it is probably too late for this Mango Recipe. Since you might have exhausted all the possible things you can make with Mangoes, this is the right time for me to send this to you IMO! As opposed to the custards we are used to make, which are just starch dissolved in milk; this delicious, delicious French Custard is made with real ingredients and I have created a fusion version of it with Mangoes. Magic is Vanilla and Mango in this recipe.

Ingredients:

500ml or 1 pint heavy cream
6 large egg yolks
1/4 cup honey or maple syrup
1 1/2 tbsp vanilla extract
1 mango, 1/2 chopped and 1/2 puréed
6 tsps sugar

Method:

1. Pre-heat the oven at 325 degrees F.

2. In a cookie sheet or a pan and fill the pan with water about 1/2 inch and move to the oven.

3. In a thick saucepan, heat heavy cream on a medium flame to just under boiling, about 180 degree F. You will see the stream rising at this point. Remove pan from the flame.
   

   

4. In a mixing bowl, whisk together honey/maple syrup with egg yolks until just mixed.

5. Slowly stir in eggs-honey mixture, vanilla extract and mango purée in the cream pan.

6. Prepare your ramekins by adding a thin layer of chopped mango. This recipe makes 6-7.
   

   

7. Pour the cream mixture in the ramekins and transfer the ramekins to the baking tray.

   

8. Bake for about 40 mins, discard water and move the ramekins to refrigerator to chill for at least 4 hours.

Serving:

1. Let’s do the brûlée part of the recipe. Just before serving, spread a thin layer of sugar on the prepared custard.
   

   

2. Use a kitchen torch to burn/caramelize the sugar.

3. Serve immediately.

Notes:

1. For readers in India, use very ripe Kesar or Alphonso. For readers in the US, use champagne or yellow mango. Wait until it is very, very ripe and the peel has started wrinkling for best results.

2. If you don’t have a culinary torch, you can broil. Preheat the oven at 400 degrees F on broil setting or top burner setting. Place the ramekins at the highest possible rack near the broiler and broil for about 2 mins until the sugar is caramelized.