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

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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 TIME30 minutes

  • COOK TIME30 minutes

  • TOTAL TIME1 hour

  • SERVINGS6

Recipe courtesy of Chef Sally Camacho, Sally CM, LLC

Instructions

  1. 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."