Mango Crème Brûlée

Mango Crème Brûlée By @MariaTiramisuCA | #mango #cremebrulee #custard #cream #mariatiramisu

Mango Crème Brûlée. © MariaTiramisu.com 2015.

This simple crème brûlée, also known as burnt cream, features a smooth mango-flavored custard topped with a layer of hard caramel. 

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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.


Mango Crème Brûlée
 
Prep time
Cook time
Total time
 
This simple crème brûlée, also known as burnt cream, features a smooth mango-flavored custard topped with a layer of hard caramel.
Author:
Recipe type: Dessert
Cuisine: French
Yield: 5
Ingredients:
  • 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)
Topping:
  • 5 teaspoons granulated white sugar
  • 1 mango, peeled, pitted & chopped (optional)
  • 5 small sprigs of mint (optional)
Instructions:
  1. Preheat oven to 325 degrees Fahrenheit.
  2. Heat the cream in a small saucepan until hot, but not boiling. Stir in vanilla.
  3. 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.
  4. Pour mixture into five 7-ounce ramekins. Remove any bubbles/foam from the top of the mixture with a spoon.
  5. 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.
  6. Remove the ramekins from the pan. Cool the custards completely. Refrigerate for 4 hours or overnight.
  7. 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)
  8. Top crème brûlées with chopped mango and mint, if desired.
Notes:
1. To prepare the mango puree: Puree the flesh of 1 ripe mango in a blender until smooth.
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.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2014-2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 

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