This simple crème brûlée, also known as burnt cream, features a smooth mango-flavored custard topped with a layer of hard caramel.
Make sure to use a ripe mango for the best mango flavor. This make-ahead, gluten-free custard is great for dinner parties and people on the go.
The Mango Crème Brûlée recipe is listed below. For deliciously creamy Mango Pots de Crème, simply skip Step # 7.
Do you use a crème brûlée torch, or your broiler to caramelize the sugar topping? Share your thoughts with me in the comments section below.
- 2¼ cups whipping cream (35% fat)
- 1 teaspoon vanilla extract
- 5 egg yolks
- ⅓ cup granulated white sugar
- ¼ cup fresh mango puree (from 1 large ripe mango) (See Notes)
- Hot water (for water bath)
- 5 teaspoons granulated white sugar
- 1 mango, peeled, pitted & chopped (optional)
- 5 small sprigs of mint (optional)
- Preheat oven to 325 degrees Fahrenheit.
- Heat the cream in a small saucepan until hot, but not boiling. Stir in vanilla.
- Whisk egg yolks and sugar in a medium bowl. Whisk in mango puree. Stir in half of the hot cream. Stir in the remaining cream.
- Pour mixture into five 7-ounce ramekins. Remove any bubbles/foam from the top of the mixture with a spoon.
- Place ramekins in a roasting pan, or a high-rimmed baking dish. Pour hot water ½ way up the sides of the ramekins. Bake for 40 minutes in the center of the oven.
- Remove the ramekins from the pan. Cool the custards completely. Refrigerate for 4 hours or overnight.
- Sprinkle approximately 1 teaspoon of granulated white sugar on top of each custard. Caramelize the sugar quickly with a crème brûlée torch until golden brown; quickly move the torch back and forth across the entire surface of the custard to prevent the sugar from burning. You could also caramelize the sugar under a broiler, approximately 2 minutes. Set the custards aside to cool for a few minutes. (See Notes)
- Top crème brûlées with chopped mango and mint, if desired.
2. Mango Pots de Creme variation: For deliciously creamy Mango Pots de Crème, simply skip Step # 7.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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