Enchanted Mango Mousse Creme Brûlée

Allergens

Dairy, Eggs

Ingredients

• 1. 2 large ripe Mangoes, cubed and pureed 2. 6 Large egg yolks 3. 1/4 cup Granulated sugar 4. 2 cups Heavy cream 5. 1/4 tsp Vanilla extract 6. 1 tbsp Orange zest 7. Brown Sugar (for caramelizing)

Instructions

1. Begin by preparing the mango puree by blending the cubed mangoes until smooth.
2. In a separate bowl, whisk together the egg yolks and granulated sugar until well combined.
3. Gradually add in the mango puree to the egg yolk mixture while continuously stirring.
4. Pour this mixture into a saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. Remove from heat and let it cool for 10 minutes.
5. In another bowl, whisk together heavy cream, vanilla extract, and orange zest until well combined.
6. Slowly pour this mixture into the cooled mango mixture, stirring continuously to combine.
7. Pour the mixture through a fine mesh sieve into ramekins or dessert cups.
8. Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This is called a bain marie, which helps to cook the custard evenly and prevent cracking.
9. Bake in a preheated oven at 325°F (163°C) for about 40 minutes or until the edges are set but the centers are still slightly jiggly.
10. Remove the ramekins from the bain marie and let them cool to room temperature. Once they have cooled, cover with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the custard to fully set.

Chef’s Insight

The key to a perfect crème brûlée is allowing it to set properly in the refrigerator. Patience is crucial for this dessert.

Notes

Ensure that you use ripe and sweet mangoes for the best flavor. The more ripe the mango, the better it will taste in the final dish.