Mango Creme Brulee

A bright and fresh mango custard is topped with a crisp caramelized sugar crust in these Mango Creme Brulee that are perfect for individual desserts.Yield 4 (3 oz) ramekins of creme-brulee

📝 Ingredients

• 3/4 c mango, (diced)
• 3 egg yolks
• 2 Tbsp sygar
• 1 tsp pure vanilla extract
• 1 c heavy cream
• 1 1/2 Tbsp sugar ((for topping))

👨‍🍳 Instructions

1. 1Preheat oven to 325F.
2. 2Place 4 (3 oz) ramekins in a baking dish (a 9x13 was the perfect size for us). Fill the baking dish with water so it reaches halfway up the sides of the ramekins.
3. 3Distribute diced mango evenly among the ramekins.
4. 4In a 2 cup liquid measuring cup (the spout here makes later steps easier), whisk together egg yolks and sugar.
5. 5In a small saucepan, mix vanilla and cream. Heat over medium heat until the cream just begins to smoke and a film appears over the top. (You do not want the cream to boil.)
6. 6Very slowly, pour the cream into the egg mixture, whisking constantly.
7. 7Pour the egg mixture into the mango-filled ramekins, covering the mango chunks.
8. 8Bake until the custards have set, 35 minutes.
9. 9Transfer custards to a wire rack to cool completely. Then, refrigerate, uncovered, until well cooled (3-4 hours or overnight works well).
10. 10Just before serving the crème brulee, sprinkle the top of each ramekin with roughly 1 tsp of sugar.
11. 11Caramelize the sugar with a blow torch, or preheat your broiler to high and broil for 2-3 minutes.