Ingredientes para Mango Creme Brulee
- 6 large egg yolks
- ½ cup granulated sugar
- Pinch of salt
- Vanilla Bean
- Heavy Cream
- 2 ripe mangoes (about 1 cup diced)
- Turbinado sugar (for sprinkling)
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Cómo preparar Mango Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium bowl, whisk together 6 large egg yolks, ½ cup granulated sugar, and a pinch of salt until pale and slightly thickened.
- Pour the egg yolk mixture into a 2-quart saucepan.
- Heat 1 cup heavy cream in a separate saucepan over medium heat until steaming, but not boiling. Do not boil.
- Remove the hot cream from heat. Gradually whisk the hot cream into the egg yolk mixture in a slow, steady stream, whisking constantly to prevent scrambling.
- Strain the custard mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Peel and dice 2 ripe mangoes. Set aside approximately 1 cup of diced mango.
- Spoon ¼ cup of the diced mango into the bottom of each of 6 (4-ounce) ramekins.
- Ladle the custard evenly over the mango in each ramekin.
- Place the ramekins in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the ramekins (this creates a water bath).
- Bake in the preheated oven for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.
- Carefully remove the ramekins from the oven and the water bath using tongs. Let cool completely on a wire rack.
- Refrigerate the creme brulee, uncovered, for at least 4 hours, or preferably overnight, to allow the custard to fully set.
- Just before serving, preheat your broiler.
- Evenly sprinkle turbinado sugar over the surface of each creme brulee.
- Broil in a shallow baking pan for 2-3 minutes, or until the sugar is melted and caramelized to a deep golden brown. Watch carefully to prevent burning.
- Let the caramelized sugar cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
98g
Carbs
5g
