Ingredients
-
5
-
1/3
-
1/8
-
1
-
2
-
1/2
-
3
-
-
-
-
-
-
-
-
Directions
Mango Creme Brulee,From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.,This was pretty good, I love the creme brulee but the mango was wierd. It tasted fine, but the texture didn’t blend well with the creme. Regardless, it was really good. Also I think that you should put more turbinado sugar on the top, it wasn’t enough to create the hard “glass” layer, it was just a bit of crisp on the top. I think I’ll make this again without the mango. :] Made for ZWT5.
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Steps
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1
Done
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Preheat Oven to 325 Degrees Farenheit. |
|
2
Done
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Whisk Together Egg Yolks, Granulated Sugar, and Salt in a Bowl Until Combined Well. |
|
3
Done
|
Place This Custard Mixture Into a 2qt Saucepan. |
|
4
Done
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Using the Tip of a Knife, Scrape Seeds from Vanilla Bean Into Cream, Then Add Pod. |
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5
Done
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Heat Over Moderate Heat Until Hot but not Boiling. |
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6
Done
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Discard Pod and Add Cream to Egg Mixture in a Slow Stream, Whisking Until Combined. |
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7
Done
|
Spoon 1/4 C Mango Into Each Ramekin. |
|
8
Done
|
Pour Custard Through a Fine Mesh Sieve Into a Bowl, Then Ladle Over Mango. |
|
9
Done
|
Arrange Ramekins in a Roasting Pan and Bake in a Hot Water Bath in Middle of the Oven Until Custards Are Just Set, 35 to 40 Minutes. |
|
10
Done
|
Transfer Custards With Tongs to a Rack to Cool, Then Chill, Uncovered, at Least 4 Hours. |
|
11
Done
|
Preheat Broiler. |
|
12
Done
|
Sprinkle Turbinado Sugar Evenly Over Custards and Broil in a Shallow Baking Pan (5 to 7 Inches from the Heat) Until Sugar Is Caramelized, About 2 to 3 Minutes. |
|
13
Done
|
*note* a Blowtorch Can Be Used to Caramelize the Sugar Topping Instead of the Broiler. |
