MANGO CREME BRULEE
From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.
Provided by LoriInIndiana
Categories Dessert
Time 5h25m
Yield 6 brulees, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees farenheit.
- Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
- Place this custard mixture into a 2qt saucepan.
- Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
- Heat over moderate heat until hot but not boiling.
- Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
- Spoon 1/4 c mango into each ramekin.
- Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
- Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
- Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
- Preheat broiler.
- Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
- *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.
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