Mango crème brûlée with cardamom
French patisserie art meets tropical fruit. You will never want to eat another crème brûlée again.
- Serves: 4 persons
Ingredients
- 50g granulated sugar
- 325ml whipping cream (36%)
- 150ml mango puree or fresh or frozen mango cubes, pureed
- ½TL cardamom, ground
- 1Prise of salt
- 1egg
- 3egg yolks
- 2EL demerara sugar or brown sugar
Instructions
Step 1
Heat the granulated sugar, whipping cream and mango puree in a pan over a medium heat. Cook and stirr, until the mixture just begins to boil. Remove from the heat, add the cardamom and 1 pinch of salt and stir.Step 2
Whisk the egg and egg yolks in a metal bowl. Slowly add the whipped cream and mango mixture to the eggs, stirr constantly until the egg and cream mixture is fully incorporated.Step 3
Place four ramekins on a baking tray and divide the mixture evenly. Bake in a preheated oven at 100°C for about 20 minutes until the mixture is firm but slightly jiggly in the middle. Remove, leave to cool and then place in the fridge.Step 4
Sprinkle the surfaces evenly with demerara sugar and caramelize with a kitchen blowtorch (or brown for a few minutes under a very hot grill). Serve immediately.DON'T MISS OUT!Sign up now for our newsletter.