Mango Crème Brûlée Recipes

MANGO CREME BRULEE

Steps:

• Preheat oven to 325 degrees farenheit.
• Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
• Place this custard mixture into a 2qt saucepan.
• Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
• Heat over moderate heat until hot but not boiling.
• Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
• Spoon 1/4 c mango into each ramekin.
• Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
• Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
• Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
• Preheat broiler.
• Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
• *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

PASSION FRUIT AND MANGO CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
• Immediately turn off the heat and set aside to infuse at least 15 minutes.
• In a large bowl, whisk the egg yolks with the granulated sugar.
• Whisking constantly, gradually pour in the hot cream mixture.
• Whisk in the passion fruit and mango puree.
• Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
• Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
• The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
• Remove from the water bath and let cool 15 minutes.
• Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• Refrigerate at least 4 hours, and up to 24 hours.
• When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
• Uncover the chilled custards.
• Pour as much coarse sugar as will fit onto the top of 1 of the custards.
• Pour off the remaining sugar onto the next custard.
• Repeat until all the custards are coated.
• Discard any remaining sugar.
• Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
• Let cool 1 minute before serving.