Mango Crème Brulee2017-11-22
1/3 cup granulated sugar
2 cups heavy cream
1 tsp. vanilla extract
¼ cup Philippine mango, pureed
½ cup Philippine mango, diced
½ cup granulated sugar (to caramelize on top)
Preheat oven to 325ºC. In a bowl, whisk yolks and sugar until thick and yellow in color.
Combine heavy cream and vanilla extract in a saucepan and heat until hot but not boiling. Slowly add the heavy cream into the egg mixture. Whisk.
Continue to whisk mixture and add the pureed mango. Spoon the diced mango into ramekins and pour in the custard mixture.
Place ramekins in a roasting pan and fill the pan with hot water. Bake for 40 to 50 minutes or until the edges are set but loose in the center. Remove the ramekins and chill for up to three hours.
Sprinkle with granulated sugar and using a small kitchen blow torch, blow torch the sugar until it melts to a dark shade. For a more exotic presentation, scoop out the middle section of the mango. Place the creme brulee in the middle and blowtorch the top.