Mango Crème Brulee


Egg Yolks: 5

Granulated sugar: 40 grams

Salt: 10 grams

Vanilla Essence: 5 ml

Fresh Heavy Cream: 220 grams

Ripe Mango (Diced): 200 grams

Brown sugar: 30 grams

Mangi puree: 80 ml


Put the cream, granulated sugar, salt, vanilla essences and mango purée in a pan and bring to boiling point, stirring occasionally

Whisk the egg yolks together in a bowl and slowly pour in the mango mixture, whisking constantly.

Pour the mixture into six ramekins cups

Place in a roasting tin half-full of hot water. Bake in an oven preheated to 150C for 30 minutes or until just set.

Remove from the tin and cool it; Sprinkle the brown sugar on top and caramelize with a blowtorch

The top has crisped and then serve at room temperature with topping of dice cut mango