Mango And Coconut Crème Brûlée
Indulge in the tropical flavors of Fiji with this delightful Mango and Coconut Crème Brûlée. This creamy and decadent dessert is the perfect way to end a Fijian feast or to simply treat yourself to a taste of paradise.
Ingredients
- 1 cup mango puree
- 1 cup coconut milk
- 1/2 cup granulated sugar
- 6 egg yolks
- 1 teaspoon vanilla extract
- Extra granulated sugar for caramelizing
Instructions
- In a saucepan, combine the mango puree and coconut milk. Heat over medium heat until it begins to simmer, then remove from heat and set aside.
- In a mixing bowl, whisk together the egg yolks and sugar until well combined.
- Slowly pour the warm mango and coconut mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Stir in the vanilla extract.
- Divide the mixture among 6 ramekins and place them in a deep baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in a preheated oven at 325°F (160°C) for 40-45 minutes, or until the edges are set but the center still jiggles slightly.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until fully chilled.
- Before serving, sprinkle a thin, even layer of granulated sugar on top of each crème brûlée. Use a kitchen torch to caramelize the sugar until it forms a golden crust.
- Let the caramelized sugar harden for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 25g
- Fat
- 20g
- Protein
- 5g
Supplies
Saucepan Mixing Bowl Whisk Ramekins Deep Baking Dish Kitchen Torch
Tools
Oven
Serving suggestions
Serve the Mango and Coconut Crème Brûlée with a sprinkle of toasted coconut flakes and fresh mango slices for a beautiful presentation.
Tips & tricks
For the best results, make sure to caramelize the sugar just before serving to maintain the perfect contrast between the crunchy caramelized top and the creamy custard underneath.
Cost
$15