Mango Crème Brûlée
This mango crème brûlée offers a tropical twist on a French classic—rich custard infused with mango, topped with a caramelized sugar shell. Fancy yet simple to make.
Equipment
- Ramekins
- Baking Dish
- Kitchen torch
- Fine-mesh sieve
Ingredients
- 1 cup fresh ripe mango pureed (about 1 large mango)
- 4 egg yolks large
- 1/2 cup granulated sugar for custard
- salt pinch
- 2 cups heavy cream
- 2-3 tbsp raw sugar for torching
Instructions
- Preheat oven to 325°F (160°C). Place four 6‑oz ramekins in a baking dish.
- Whisk egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.
- Stir pureed mango into the yolk mixture until smooth and uniform.
- Warm heavy cream in a saucepan until just simmering, then remove from heat.
- Temper yolks by slowly pouring in warm cream while whisking constantly.
- Strain custard through a fine mesh sieve into a bowl.
- Divide custard evenly among ramekins.
- Pour hot water into the baking dish to reach halfway up the ramekins.
- Bake for 35–40 minutes until the custard is set but still jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle raw sugar on top and torch until caramelized.
Notes
Use fresh mango and avoid overbaking. Chill thoroughly before torching. Can be made a day ahead for best results.