My wife and I love Indian cuisine and I have attempted, several times, to make authentic Indian dishes at home. I have quite a spice collection assembled and can make a decent paneer ( a soft, tofu-like milk cheese) and roti (round, flat bread). But, in time,
I have learned to leave a lot of things to the experts – Indian cuisine being one of them. Our favorite Indian restaurant, at the moment, is New Delhi Pasadena in Pasadena, CA. Two things happen every time we go. First, the wait staff asks if we are sure we want “hot” (answer is an emphatic yes). The second thing that always happens is we eat way too much. What does all this have to do with a Mango Creme Brulee recipe? Nothing, really! It’s just that, since we always eat way too much, we can seldom bring ourselves to order dessert (although they have a great selection on hand!). It’s on these special trips to our favorite Indian restaurant that I make sure I have Mango Creme Brulee in the refrigerator for a much later treat! This tasty Mango Brulee consists of canned mango pulp and a basic creme brulee recipe. Easy, easy, easy!
* 1 3/4 cups heavy whipping cream
* 1/4 cup canned mango pulp
* 5 egg yolks
* 1/4 cup sugar + extra for caramelizing tops
Preheat oven to 325 degrees F.
1. In a large mixing bowl, beat together heavy cream, egg yolks, mango pulp, and sugar (I use a hand mixer).
2. Strain to minimize foam and egg bits, then pour mixture into 2-4 (depending on size) individual ramekins.
3. Place ramekins in a deep baking pan (or any deep ovenproof casserole dish, etc.).
4. Pour hot water into the pan until the water surrounds the ramekins half way to their tops.
5. Place on middle rack of oven for 45 minutes to 1 hour. After 45 mins., check for doneness (“jiggly”and toothpick comes out clean). Add additional 5-minute cooking time until they test done. Larger ramekins may require longer cooking times.
6. When done, remove pan from oven. Dry off ramekins and refrigerate until fully chilled (overnight is ideal).
7. When ready to serve, remove ramekins from oven and sprinkle granulated sugar over the top of each. Caramelize sugar on each with a handheld butane torch. Can be served as is or with a dollop of whipped cream and a garnish of mint.
Serves: 2-4, depending on ramekin size.
I used 4 very small ramekins (3″ diameter) in this recipe. You can double or triple this recipe, if you are planning on using larger ramekins or needing more servings. Canned mango pulp can be purchased in some chain grocery stores and can usually be obtained from an Indian grocer. If there are no sources in your part of the world, try the internet. Of course, enough puree for the recipe could be gotten from one large, fresh mango. Leftover pulp can be used to make yourself a great mango lassi!