Mango Brulee 1½ cups Cream ⅛ tsp Cinnamon ½ cup Full Cream Milk 4 Egg Yolks ⅓ cup Coarse Sugar ¼ cup Mango Puree ½ cup Granulated Sugar Preheat the oven to 180°C Heat the

Mango Brulee
- 1½ cups Cream
- ⅛ tsp Cinnamon
- ½ cup Full Cream Milk
- 4 Egg Yolks
- ⅓ cup Coarse Sugar
- ¼ cup Mango Puree
- ½ cup Granulated Sugar
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Preheat the oven to 180°C
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Heat the cream, milk, cinnamon, nutmeg, ginger and cloves over medium heat, stirring occasionally, just until it comes to a boil
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Set aside to infuse at least 15 mins
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Whisk the egg yolks with the granulated sugar, gradually pour in the hot cream mixture
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Whisk in the mango puree
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Pour the mixture into 4 ovenproof ramekins & arrange in a hot water bath
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Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 mins
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Refrigerate at least 2 hours and up to 24 hours
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Preheat an oven grill to very hot (or fire up your kitchen torch)
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Sprinkle evenly with coarse sugar, grill until the sugar is melted and well browned, 1 to 2 mins