Mango Crème Brulee
This Mango Crème Brulee recipe creates a creamy dessert with a tropical twist. It’s baked in ramekins and topped with a thin layer of caramelized sugar.
Equipment
- 5 Baking ramekins 4 ounces each
- Wire whisk
- Bowls, measuring cups and spoons
- Heavy Duty Saucepan
- Mesh sieve
- Baking pan 9" x 13" pan with a rim at least 2" high
- Food Processor to make mango puree
- Kitchen Torch or use an oven broiler
Ingredients
- 5 Large Egg yolks
- ⅓ Cup Granulated sugar
- ⅛ teaspoon Sea salt
- 1 Teaspoon Vanilla extract
- 1⅔ Cups Heavy cream
- ⅓ Cup Mango puree
- ½ Cup Mango diced into ¼" cubes
- 3 Tablespoons Raw sugar may substitute with granulated sugar
Instructions
Prepare mangos
- Peel 2 medium-sized mangos and dice into ¼" cubes.
- Put half of the mango cubes into a food processor and blend until the mixture is smooth with no lumps. Measure the purée to make sure you have ⅓ cup. If you don’t have enough, blend more mango chunks until you reach ⅓ cup.
- Add the ⅓ cup mango puree to the heavy cream and stir well. The mixture may look lumpy at this point.1⅔ Cups Heavy cream, ⅓ Cup Mango puree
- Set aside the remaining mango chunks to add to the ramekins later.
Mango crème brulee
- Preheat oven to 325℉ (160℃)
- In a 2-quart saucepan, whisk together egg yolks, granulated sugar, salt and vanilla.5 Large Egg yolks, ⅓ Cup Granulated sugar, ⅛ teaspoon Sea salt, 1 Teaspoon Vanilla extract
- Heat custard over medium-low heat until it begins steaming. Whisk slowly and constantly while heating. Tip - don't stop whisking else you may end up with scrambled eggs!
- Once the custard starts to steam, slowly pour in the heavy cream/mango puree mixture while whisking the whole time. Keep whisking and continue to heat until it begins steaming.
- Remove saucepan from heat.
- Pour the mixture through a mesh sieve set over a bowl. This will catch any bits of cooked egg or mango that may have clumped together.
- Put the ramekins in a roasting pan that has sides at least 2 inches high.
- Place two tablespoons of diced mango into each ramekin.½ Cup Mango
- Pour custard over the mangos - dividing equally between each ramekin.
- Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
- Bake for 30 minutes - the custard will be set but still have a slight jiggle in the center. If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
- Use tongs to move the ramekins to a wire rack so they can cool. Once they’ve cooled down, put them in the refrigerator to set for about 3 hours.
- Sprinkle a few teaspoons of sugar evenly over the top of the custard. Then, use a kitchen blow torch to melt and caramelize the sugar until it forms a golden, crispy topping.3 Tablespoons Raw sugar
- Note - You can also caramelize the sugar by placing the ramekins under a preheated broiler for about 2 minutes, or until the sugar is melted and golden.
- Serve the crème brûlée within a few minutes after caramelizing the sugar so the topping stays crisp.
Video
Notes
If you're not sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F. At this temperature, the custard will be set but still have a slight jiggle in the center, which is exactly what you want.
Storage:
- Cover each individual ramekin with plastic wrap, or place in an airtight container, and store in your fridge for up to 3 days. To serve, caramelize the sugar topping just before serving to maintain the crisp top.
- Freezing is not recommended due to the potential for texture changes and liquid seepage when thawed.
Nutrition
Calories: 434kcalCarbohydrates: 30gProtein: 5gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 273mgSodium: 88mgPotassium: 168mgFiber: 1gSugar: 29gVitamin A: 1871IUVitamin C: 16mgCalcium: 80mgIron: 1mg
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