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Fresh Living Network
Step-by-step crème brûlée with real vanilla and mango

Step-by-step crème brûlée with real vanilla and mango

A dessert that never fails to impress. It's so simple to make, especially if you have a small cook's blowtorch to caramelise the tops before serving.
6
RECIPE TYPE:Desserts
 
Method

Step 1

  • Preheat oven to 170°C
  • Combine cream, milk, sugar, salt and vanilla in a small saucepan
  • Simmer, uncovered, for  5 minutes to infuse flavour
  • Remove from heat
  • Lightly whisk egg yolks in a large glass measuring jug
  • Add hot cream in a thin stream, whisking continuously
  • Butter 6 ramekin dishes


Step 2

  • Soak mango slices in boiling water to soften and plump
  • Drain mango and divide between ramekins
  • Pour over egg mixture, dividing equally between the ramekins


Step 3 

  • Fill a roasting pan with 1 litre boiling water
  • Carefully place ramekins in water bath and cover with wet greaseproof paper
  • Bake for 35 minutes. Remove from oven. Cover and allow to cool in water bath.
  • Refrigerate overnight


Step 4 

  • Sprinkle a layer of sugar over each custard and shake to coat the tops evenly. Use a blowtorch to caramelise sugar, or place under a hot grill.
  • Serve


Ina’s tip

  • Slit the vanilla bean pod lengthways and scrape all the seeds and pulp into the cream. place the used vanilla pod into your sugar canister for vanilla-flavoured sugar.
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