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4.5 from 30 votes

Mango Creme Brulee

A bright and fresh mango custard is topped with a crisp caramelized sugar crust in these Mango Creme Brulee that are perfect for individual desserts.Yield 4 (3 oz) ramekins of creme-brulee

Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs 10 mins
Servings: 4 people
Course: Dessert
Cuisine: French

Ingredients

  • ¾ c mango, diced
  • 3 egg yolks
  • 2 Tbsp sygar
  • 1 tsp pure vanilla extract
  • 1 c heavy cream
  • 1 ½ Tbsp sugar (for topping)

Instructions

    Cup of Yum
  1. Preheat oven to 325F.
  2. Place 4 (3 oz) ramekins in a baking dish (a 9x13 was the perfect size for us). Fill the baking dish with water so it reaches halfway up the sides of the ramekins.
  3. Distribute diced mango evenly among the ramekins.
  4. In a 2 cup liquid measuring cup (the spout here makes later steps easier), whisk together egg yolks and sugar.
  5. In a small saucepan, mix vanilla and cream. Heat over medium heat until the cream just begins to smoke and a film appears over the top. (You do not want the cream to boil.)
  6. Very slowly, pour the cream into the egg mixture, whisking constantly.
  7. Pour the egg mixture into the mango-filled ramekins, covering the mango chunks.
  8. Bake until the custards have set, 35 minutes.
  9. Transfer custards to a wire rack to cool completely. Then, refrigerate, uncovered, until well cooled (3-4 hours or overnight works well).
  10. Just before serving the crème brulee, sprinkle the top of each ramekin with roughly 1 tsp of sugar.
  11. Caramelize the sugar with a blow torch, or preheat your broiler to high and broil for 2-3 minutes.