- Why we love 💕the Mango Crème Brûlée
- 🕐Mango Crème Brûlée: main steps
- FAQs about the Mango Crème Brûlée
- Do I have to use heavy whipping cream for the Mango Crème Brûlée?
- What is the best sugar to use for the Mango Crème Brûlée?
- How much water I should put for the water bath?
- How can I easily temper the egg yolks with the cream?
- How long do I need to bake the Mango Crème Brûlée?
- For how long do I keep the Crème Brûlée in the refrigerator?
- How can I brown the sugar on top to make the Crème Brûlée?
- Mango Crème Brûlée
Mango Crème Brûlée can easily be described as the perfect blend of velvety cream and tropical mango sweetness topped with caramelized sugar. Do you need anything else? Crème Brûlée has the reputation to be difficult to make and often puts home bakers off. But you need to try it out. It requires a few ingredients that most pantries have: sugar, heavy cream, vanilla, and eggs. You add the fruit of your choice and you are pretty much done. If you decide to brown the sugar on top with a torch you need to be careful. For this recipe, we actually resort to a more traditional method. We used the broil.
Are you ready to give it a go? Let’s go!
Jump to Recipe
Why we love 💕the Mango Crème Brûlée
- Because it is an elegant and rich dessert that everybody will love
- It is not SO intimidating as you think
- It is so French!
🕐Mango Crème Brûlée: main steps
- Combine heavy cream, sugar, mango puree, and vanilla
- Beat the egg yolks in another bowl
- Temper the cream mixture into the egg yolks
- Place diced mango in ramekins. Place ramekins with custard on a baking pan
- Bake in the oven for 25 minutes at 280° F in a water bath baking pan. Bake until the edges are set but the custard should jiggle like jello
- Remove from the oven. Allow to cool at room temperature for 15 minutes
- Place ramekins in the refrigerator to chill for at least 2-4 hours
- Remove the Crème Brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top by a torch or by broiling
FAQs about the Mango Crème Brûlée
We answer your questions
Do I have to use heavy whipping cream for the Mango Crème Brûlée?
Wedesserts.com uses only heavy whipping cream for this recipe. If you want, you can use a combination of both heavy whipping cream and whole milk to make the custard lighter. ·If you decide to substitute milk for some of the heavy whipping cream, stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk. Crème Brûlée is meant to be rich so heavy cream is fine by itself. Wedesserts.com uses only heavy whipping cream for this recipe.
·
What is the best sugar to use for the Mango Crème Brûlée?
·The best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard so it perfectly balances the bitterness of the burnt sugar crust. For the topping, you can use granulated white sugar or Turbinado sugar if you prefer.
How much water I should put for the water bath?
The reason of the water bath in baking is to surround the Crème Brûlée with water so as to allow them to cook gently and will help keep them from cracking. The water should come halfway up the sides of the ramekins.
How can I easily temper the egg yolks with the cream?
When adding the hot cream to the egg mixture, you need to do so slowly to prevent the eggs from curdling. Keep whisking slowly while pouring. If the mixture starts to look like scrambled eggs, it means that the recipe is failing and you need to do it again.
How long do I need to bake the Mango Crème Brûlée?
Bake for 20 to 30 minutes; the edges are set but the centers should be jiggly as jello. The baking time will vary widely depending on the size and shape of your ramekins as well as on your oven.
For how long do I keep the Crème Brûlée in the refrigerator?
Allow the custards to cool on the counter until they reach room temperature. Then you can cover each ramekin with plastic wrap and chill them in the refrigerator for at least 2 hours and up to four days.
How can I brown the sugar on top to make the Crème Brûlée?
When you are ready to serve the Mango Crème Brûlée chilled, remove from the refrigerator and sprinkle with an even layer of sugar. You will want to use about 1 teaspoon of Turbinado sugar per custard. Then using your torch, heat the sugar until it browns and forms a crust.
If you don’t want to use a torch, set oven control to broil. Sprinkle 1 teaspoon Turbinado sugar over each chilled custard. Place ramekins in baking pan with sides. Broil with tops 4 to 6 inches from heat for 5 minutes or until brown sugar is melted and forms a glaze.
More recipes with Mango? Try Thai Mango Sticky Rice dessert
Want to learn about mangoes? Check the this site out
Mango Crème Brûlée
Ingredients
- 1 cup heavy cream
- 3 egg yolks
- 1/4 cup fresh mango puree
- 1 cup diced mango
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons turbinado sugar
Instructions
- In a pot, combine the heavy cream and sugar. Mix well and add the mango puree
- Stir in the vanilla extract
- Heat up the mix over medium heat for 10 minutes
- Take off the heat. Let it cool down slightly
- In another bowl, beat the egg yolks
- Temper the cream mixture into the egg yolks. Beat with wire whisk until evenly colored and well blended
- Place diced mango in ramekins
- Place ramekins on a baking pan
- Pour custard over the diced mango to fill ramekins
- Pour hot water into the baking pan to create a water bath
- Bake in the oven for 25 minutes at 280° F. Bake until the edges are set but the custard should jiggle like jello
- Remove from the oven. Allow to cool at room temperature for 10-15 minutes until you can safely pick up the ramekins and remove them from the water
- Place in the refrigerator to chill for at least 2 hours
- Remove the Crème Brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top
- To serve, use a blow torch to burn turbinado sugar.
Notes
- This is a recipe for 2 portions. You can double the recipe for 4
- The water of the water bath should come halfway up the sides of the ramekins
- Allow the custards to cool on the counter for an additional 15 minutes until they reach room temperature. Then you can cover each ramekin with plastic wrap and chill them in the refrigerator for four hours and up to four days
- When you are ready to serve the Mango Crème Brûlée chilled, remove from the refrigerator and sprinkle with an even layer of sugar. Use about 1 teaspoon of sugar per custard. Then using your torch, heat the sugar until it browns and forms a crust
- To broil: set oven control to broil. Sprinkle 1 teaspoon Turbinado sugar over each chilled custard. Place ramekins in baking pan with sides. Broil with tops 4 to 6 inches from heat 5 minutes or until brown sugar is melted and forms a glaze.
Perfect dessert!
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