Mango Crème Brûlée
PREP TIME30 minutes
COOK TIME30 minutes
TOTAL TIME1 hour
SERVINGS6
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC
Mango Crème Brûlée
Ingredients
- ¾ cup Fresh mango puree
- ½ each Vanilla beans
- ⅓ cup Granulated sugar
- Turbinado sugar, as needed
- 2½ cup Heavy cream
- 7 each Egg yolks
- 1 each Fresh Mango, diced
- Fresh sliced mango for garnish, as needed
PREP TIME 30 minutes
COOK TIME30 minutes
TOTAL TIME1 hour
SERVINGS6
Recipe courtesy of Chef Sally Camacho, Sally CM, LLC
Instructions
In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
Bring mixture to a scald.
Remove from heat.
Using a bowl and whisk, temper hot mixture into the egg yolks.
Remove vanilla pod.
Place brulee ramekins onto a sheet tray.
Place diced mango in ramekins.
Pour custard over fruit to fill ramekin.
Pour hot water onto the sheet tray to create a bain marie.
Bake in a preheated 280-degree Fahrenheit oven for 20-30 minutes.
Check if it's done by shaking the ramekins slightly. It should jiggle like jello.
Remove from the oven.
Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
To serve, brulee top with turbinado sugar.
Garnish with sliced mango "flower."