Mango creme brulee is a thick baked custard ,topped with sugar browned with a blow

torch or a hot hot spoon or  hot cup that fits the ramekin .I’m not a fan of the blow torch

method,so i took a steel cup , heated ,and placed on the sugar after baking.So now for

the recipe.(as i promised a follow up recipe linked to financiers,with remaining egg



1-2 ripe mangoes (pureed)

1 cup milk

1 tblsp.custard powder or cornflour.

200 ml fresh cream

5 egg yolks

1/2 cup sugar.

For the caramel

Enough sugar to put on top of each ramekin


Heat milk with sugar.Add the custard powder/cornflour(mixed with a little milk.When it

thickens remove from fire. Add the mango puree.Beat the egg yolks,add the fresh cream

and the the custard and mix well.Pour into ramekins and bake till firm in a moderate

oven (180 degrees),and refridgerate for a day or minimum 2-3 hours.

Sprinkle sugar on top ,and brown the sugar on top with a heated spoon or cup ,until the

sugar looks burnt.Serve immediately or after refridgeration.Serve with cream if

preferred or slices of sweet mango.

Note:You have to bake this dessert in a bath.(immersed in a tray half filled with water)



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