Mango Creme Brulee

MANGO CREME BRULEE

PREPARATION TIME: 2 hours 30 minutes
COOKING TIME: 40 minutes
SERVES: 8

INGREDIENTS:
4 oz Granulated Sugar
5 Egg Yolks
475 ml Heavy Cream
3 ml Mango Essence
Pulp of 2 Large Mangoes
1.5 oz Granulated Sugar to Sprinkle

PREPARATION & METHOD:
1. Heat oven to 300 F. Bring a pot of water to a boil. Place eight 5 oz baking dishes in a large roasting pan.

2. Cook the pulp of the mangoes and reduce it to one-third. Cool in the refrigerator for 30 minutes.

3. In a mixing bowl beat the sugar and egg yolk until the mixture forms a ribbon trail on itself when the whisk is lifted.

4. Gradually beat in the heavy cream.

5. Put the mixture in a large, heavy saucepan. Place pan over low heat and stir constantly with a wooden spoon until the mixture is thick enough to coat the spoon.

6. Without allowing the mixture to boil thicken it more. Remove pan from the heat and beat the creme for a minute or two.

7. Stir in the mango essence and pulp.

8. Strain the creme and divide evenly among baking dishes.

9. Place the pan in oven. Add enough boiling water to come halfway up the sides of the baking dishes. Bake until creme are just set ( it will take approximately 25 minutes and they should tremble slightly in the center when shaken).

10. Place them in a refrigerator to chill for two hours.

11. Remove serving dishes from the refrigerator and sprinkle 1 tsp granulated sugar over each custard. Now pass the flame of a torch in a circular motion two inches above the surface of each custard until the sugar bubbles, turns amber and forms a smooth surface. Serve immediately.