DistributorsDesserts · CRESPO KITCHEN
Mango Crème Brûlée
Baked mango custard with a crisp sugar crust.
60 min approx.6 servingsFresh mango
Plus 4 hours chilling
Ingredients
- 350 ml whipping cream
- 150 g strained mango purée
- 5 egg yolks
- 70 g sugar, plus 30 g for topping
- ½ teaspoon vanilla
Method
- Heat oven to 150°C/300°F. Warm cream and vanilla without boiling; whisk yolks with 70 g sugar.
- Gradually add cream to yolks, then mango. Strain and divide among 6 dishes of 120 ml.
- Bake in a hot-water bath for 30–40 minutes until edges set and center wobbles. Cool and chill for 4 hours.
- Sprinkle each dish with 5 g sugar and caramelize with a kitchen torch. Wait 2 minutes before serving.
Research sources
Wording and formulations prepared for this RCF collection, pending kitchen testing. Times are estimates. Sources consulted for ingredients and techniques: