Ingredients for Passion Fruit And Mango Creme Brulee
- 2 cups heavy cream
- Whole Milk
- Vanilla
- 6 large egg yolks
- Vanilla Sugar
- 2 ripe mangoes, pureed (approximately 1 ½ cups)
- Coarse Sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Passion Fruit And Mango Creme Brulee? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Passion Fruit And Mango Creme Brulee
- Preheat oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the sugar dissolves completely. Do not boil.
- In a separate bowl, whisk together the egg yolks and passion fruit pulp until light and frothy.
- Slowly temper the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling. Strain the mixture through a fine-mesh sieve to remove any lumps.
- Divide the mango puree evenly among six (6 ounce) ramekins.
- Pour the custard mixture over the mango puree, filling each ramekin about ¾ full.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 45-55 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let cool completely at room temperature.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each crème brûlée.
- Using a kitchen torch, carefully caramelize the sugar until golden brown.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
112g
Fat
113g
Carbs
10g
