Mango Creme Brulee

Mango creme brulee topped with a mango rose.

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5 from 1 vote

This Mango Creme Brulee recipe is sure to impress your guests. Plus it is so easy to make!

Prep Time10

Cook Time40

Additional Time4 30

Total Time5 20

Course: Dessert

Cuisine: French

Servings:

Calories: 489kcal

Author: Erica Schramek

Equipment

Ingredients

3 egg yolks
½ cup granulated white sugar
⅛ teaspoon kosher salt
2 cups heavy whipping cream
1 teaspoon vanilla extract
1 cup diced mango

US Customary - Metric

Instructions

Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated white sugar, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
Stir in the 2 cups heavy whipping cream and 1 teaspoon vanilla extract.
Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.
Evenly divide the 1 cup diced mango between six ramekins.
Pour the custard into the ramekins.
Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.

Notes

There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.

Use a water bath when baking the creme brulees. The water helps to insulate the custard to prevent the outside from cooking too quickly before the centers have had time to set.

Chill for at least 4 hours in the refrigerator before serving. Creme brulee is meant to be served chilled with a warm topping.

To avoid burning the sugar, don't hold the flame too long over any one place.

Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.

Storage: Cooked creme brulee can be covered with plastic wrap and stored in the refrigerator for up to five days.

Remember to wait to top with and brulee the sugar until just before serving. Otherwise, the sugar crust will become soggy.

I don't recommend freezing creme brulee. Most likely the custard will separate when it thaws.

Nutrition