Every time I go to a fine dining restaurant proposing crème brulee, I always get one for sure. I love those little classy dessert. I finally decided to try to make it on my own. I kept skipping my try outs because I was afraid I would have made something non comestible. Finally, I did it but I was skeptical and did not expect a good result. The result was above my expectations. Crème brulee are easier than some dessert, and they have this sexy and classy appearance. They require little effort for the mixing part, you cook them in a bain-marie (heated bath), let it cool down, refrigerate them and caramelize the top before serving. I had the impression to be a michelin star chef (hahaha!). I decided to pair this dish with mango to change from the classic one. The only struggle was Yohan my son. For only one little mango required, I had to cut 3. I love mango, but his love for mango is way over mine. During the preparation, I also had to take pictures of his cars and, I now realize that he brought the right colors at the right time.

Mango Crème Brulee

Easy fancy dessert paired with mango
Course Desert
Cuisine French
Keyword creme, Crème brulee, mango
Prep Time 15 minutes
Cook Time 40 minutes
Resting time 3 hours
Servings 4 people
Author Diane Celine
Cost $

Ingredients

  • 3 egg yolks
  • 1 cup whipping cream or heavy cream
  • 1/2 cup diced mango
  • 1/2 vanilla bean
  • 4 tbsp white sugar
  • 2 tbsp brown sugar
  • 4 ramekins

Instructions

  • Preheat the oven at 300 F.
  • Cut the mango pulp.
  • Puree the mango.
  • Heat the whipping cream, open the vanilla bean and scrap the inside into the cream.
  • Do not let it boil.
  • Add the pureed mango and mix.
  • In a bowl whisk egg yolks with withe sugar until pale.
  • Add the cream mixture to the eggs.
  • Pour the preparation into the ramekins and cook them into a bain-marie for 40 minutes.
  • Take them out of the oven and let them cool down completely.
  • Put them in the refrigerator for 3 hours uncovered.
  • When it is time to serve, you have 2 options for the top caramel layer: blow torch or oven broiler
  • If using a blow torch, sprinkle brown sugar evenly on top of each ramekin and caramelize.
  • If using the oven, turn on your broiler, put the ramekins in the freezer for 15 minutes (to avoid the crème brulee to heat again), sprinkle brown sugar, and put them in the oven to caramelize for 3 minutes.

Notes

Only caramelize the top when Creme Brulee are ready to be served or the caramel will dissolve. Next I am trying Crème Brulee with African flavors such as Baobab, Tamarind, Hibiscus. Stay connected to not miss it.