Introduction
Mango crème brûlée is a delightful twist on the classic French dessert, combining the rich, creamy texture of the traditional recipe with the tropical sweetness of ripe mangoes. This dish is perfect for special occasions or a sweet treat at home, offering a beautiful presentation with its caramelized sugar topping that adds a satisfying crunch. The burst of mango flavor in the custard complements the smoothness, making each bite a memorable experience.
Detailed Ingredients with measures
– 2 large ripe mangoes, pureed
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup granulated sugar
– 4 large egg yolks
– 1 teaspoon vanilla extract
– Pinch of salt
– Extra sugar for caramelizing
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 1 hour (plus chilling time)
Yield: 4 servings
This mango crème brûlée is sure to impress with its vibrant color and deliciously smooth texture, making it a must-try dessert for mango lovers and crème brûlée enthusiasts alike. Enjoy this exquisite treat any time you crave something sweet!
Detailed Directions and Instructions
Step 1: Prepare the Mango Purée
Start by peeling and chopping ripe mangoes. Blend them in a blender to create a smooth purée. Measure out the desired amount needed for the recipe and set aside.
Step 2: Heat the Cream
In a saucepan, pour heavy cream and place it over medium heat. Heat the cream until it begins to simmer. Make sure not to bring it to a boil.
Step 3: Mix Ingredients
In a separate bowl, whisk together egg yolks and sugar until the mixture is pale and slightly thickened. Once the cream is simmering, gradually pour it into the egg mixture while continuously whisking to temper the eggs.
Step 4: Combine with Mango Purée
Once the cream and egg mixture are well combined, fold in the prepared mango purée until fully incorporated. This will create a mango-flavored custard.
Step 5: Strain the Mixture
Strain the custard mixture through a fine sieve to ensure a smooth texture, removing any solids or lumps.
Step 6: Prepare Ramekins
Preheat the oven to 325°F (160°C). Place your ramekins in a baking dish deep enough to hold them. Pour the mango custard mixture evenly into each ramekin.
Step 7: Bake in a Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Step 8: Cool Down
Remove the ramekins from the water bath and allow them to cool at room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2 hours.
Step 9: Caramelize the Sugar
Once the custards are chilled, sprinkle an even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it is golden brown and bubbly. Make sure to keep the torch moving to avoid burning the sugar.
Step 10: Serve
Allow the caramelized sugar to harden for a few minutes before serving. Enjoy your delicious mango crème brûlée!
Notes
Note 1:
Ensure your mangoes are ripe for the best flavor in the purée. Overripe or under ripe mangoes can affect the taste of the custard.
Note 2:
If you do not have a kitchen torch, you can caramelize the sugar under a broiler. Place the ramekins on a baking sheet and broil for a few minutes, watching carefully to avoid burning.
Note 3:
For a more intense mango flavor, you may add a splash of mango juice to the custard mixture.
Note 4:
These crème brûlées can be made a day in advance; simply torch the sugar right before serving for the best texture.
