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Mango Creme Brulee

Mango Creme Brulee created by MandyLovesPandys

From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.

Ready In:
5hrs 25mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 325 degrees farenheit.
  • Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
  • Place this custard mixture into a 2qt saucepan.
  • Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
  • Heat over moderate heat until hot but not boiling.
  • Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
  • Spoon 1/4 c mango into each ramekin.
  • Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
  • Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
  • Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
  • Preheat broiler.
  • Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
  • *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.
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RECIPE MADE WITH LOVE BY

@LoriInIndiana
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@LoriInIndiana
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"From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert."
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  1. MandyLovesPandys
    Mango Creme Brulee Created by MandyLovesPandys
    Reply
  2. MandyLovesPandys
    This was pretty good, I love the creme brulee but the mango was wierd. It tasted fine, but the texture didn't blend well with the creme. Regardless, it was really good. Also I think that you should put more turbinado sugar on the top, it wasn't enough to create the hard "glass" layer, it was just a bit of crisp on the top. I think I'll make this again without the mango. :] Made for ZWT5.
    Reply
  3. LoriInIndiana
    From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.
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