Mango 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. 1

   Preheat oven to 325F.

2. 2

   Place 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. 3

   Distribute diced mango evenly among the ramekins.

4. 4

   In a 2 cup liquid measuring cup (the spout here makes later steps easier), whisk together egg yolks and sugar.

5. 5

   In 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. 6

   Very slowly, pour the cream into the egg mixture, whisking constantly.

7. 7

   Pour the egg mixture into the mango-filled ramekins, covering the mango chunks.

8. 8

   Bake until the custards have set, 35 minutes.

9. 9

   Transfer custards to a wire rack to cool completely. Then, refrigerate, uncovered, until well cooled (3-4 hours or overnight works well).

10. 10

    Just before serving the crème brulee, sprinkle the top of each ramekin with roughly 1 tsp of sugar.

11. 11

    Caramelize the sugar with a blow torch, or preheat your broiler to high and broil for 2-3 minutes.