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I found the recipie flavorful but when I doubled it and cooked in the proper ramekins the custard hardly set at all. I will try to double the recipie again but triple the egg yolks instead.

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Chefjosephstiles December 31, 2011

What a sinful use for my leftover Champagne mangos! I didn't have any passionfruit, but I had LOTS of mangos, so that's all I used for this. I also didn't have any whole milk that wasn't trying to become yogurt, so I just used all cream instead. This was the recipe I used to break in my new kitchen torch, too. I didn't have enough ramekins around, so I just did this in a 2 quart glass casserole. It was kind of thin, but good because that meant more crackly stuff per spoonful of custard. The cook time was increased somewhat because of the larger dish, but not by much (the custard wasn't much more than an inch or so thick). Very nice! Thanks for posting!

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Muffin Goddess June 05, 2006

Very good pudding. This is the first time I ever had Creme Brulee and it was a nice alternative to the standard pudding/custard desert. I only used mango but next time I will try the papaya and/or passion fruit with the mango. I made this in a quart casserole instead of the individual dishes (increasing the cooking time) but next time I will use the ramekins.

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ellie_ July 08, 2003
Passion Fruit and Mango Creme Brulee