Mango Creme Brulee
Transform your dessert game with this exotic Mango Crème Brûlée, a tropical twist on the classic French custard dessert. Silky smooth and packed with the vibrant flavor of ripe mangoes, this indulgent treat is elevated by a perfectly caramelized sugar crust that cracks with the satisfying tap of a spoon. Creamy, custardy, and subtly sweet, this dessert balances the richness of heavy cream and egg yolks with the sunny brightness of fresh mango puree, making it an irresistible choice for summer gatherings or any special occasion. With a simple yet elegant preparation that includes tempering eggs and a water-bath baking technique, this recipe ensures professional results every time. Serve it chilled for a luxurious finale that will leave your guests craving more. Keywords: mango crème brûlée, tropical dessert, mango custard recipe, caramelized sugar crust, summer desserts.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 2 large Ripe mangoes
- 0.5 cups Granulated sugar
- 4 Egg yolks
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 4 tablespoons Granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C). Prepare a baking dish large enough to hold 4 ramekins. Fill the dish with enough warm water to cover about halfway up the sides of the ramekins.
Peel and dice the mangoes, then puree them in a blender or food processor until smooth. Strain the mango puree through a fine mesh sieve to remove any fibers, producing about 1 cup of mango puree.
In a medium saucepan over medium heat, warm the heavy cream until it just begins to simmer. Do not let it boil. Remove from heat and let it cool for 5 minutes.
In a mixing bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt until the mixture is pale and slightly thickened.
Slowly pour the warm heavy cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling.
Stir in the mango puree, mixing until fully incorporated and the custard is smooth.
Strain the custard mixture through a sieve to ensure a silky texture. Divide the mixture evenly among the 4 ramekins.
Place the ramekins into the prepared baking dish with water. Carefully transfer the dish to the preheated oven and bake for 40-45 minutes, or until the custards are set but still jiggly in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Then, refrigerate for at least 2 hours or until completely chilled.
Just before serving, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, glassy crust. Alternatively, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning.
Allow the caramelized tops to cool for a couple of minutes, then serve and enjoy the creamy mango-flavored custard with a satisfying crack of the sugar crust.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 25.9 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 55.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
