Thursday, May 20, 2010

Mango Creme Brulee

Mango Creme Brulee:

1-1/2 cups heavy (whipping) cream

1/4 cup sliced mango, pureed

1 teaspoon fresh lemon juice

3 egg yolks2 tablespoons sugar

1 teaspoon unsalted butter

In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the mango puree and lemon juice and simmer for 8 to 10 minutes. Remove from heat and strain into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowls, cover, and refrigerate.Torch


  1. Oh this was so amazing and delicious when you made it for my cooking event!