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!
Ingredients:
* 1 3/4 cups heavy whipping cream
* 1/4 cup canned mango pulp
* 5 egg yolks
* 1/4 cup sugar + extra for caramelizing tops
Prep:
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.
Tips:
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!
This looks so delicious and I love mangos, I have a fresh one in my fridge. Thanks for the tip on where to find mango pulp as I have never seen it before. Lovely photos. Have a wonderful weekend.
Thanks! I love this dessert, as well as the mango lassis I make with the leftover pulp!
By the way, I saw your Green Giant Veg Pledge post and was inspired by your juice recipe.
Going to make it this weekend! Allen.
Beautiful colour on those creme brulee’s! Instantly appetizing! This would be my dessert choice for sure!
Thank you for stopping by and thank you for your comment! I enjoy making this recipe because it is so easy!
Yummy dessert! Thanks for sharing this recipe with us!
Thank you for taking the time to visit and to comment – it is greatly appreciated!
Allen, these look gorgeous! I’m really into mango at the moment… I think these will be my next attempt – I’ll be sure to link back to you! Moo xxx
Thank you for your kind comments. I have enjoyed following your posts at Moo Eleven. The photos of your Banoffee Cupcakes are beautiful – I am going to make them soon! Allen.
I’m a HUGE creme brulee fan and will happily gobble up any variations on the classic recipe. Have you thought about a sprinkling of cardamom mixed either with the sugar or in the mango pulp? Cardamom is excellent with both sugar and mangos. Of course they look fantastic completely on their own too!
Funny – I almost added cardamom to this recipe! Cardamom adds a great flavor to plain and banana creme brûlée, also. Thank you very much for visiting and for your comments and suggestions. I really appreciate and enjoy them! Allen.
If creme brulee is on the menu, I’m ordering it! I’ve never made it at home, but I recently bought some ramekins so it looks like it’s time. Since mango is one of my most favorite fruits, it just seems natural that I would love this brulee! Beautiful photos and I’m jealous of that gorgeous oven pan that you use for the water bath!
Thank you for visiting and for your comments! I agree – creme brulee is pretty darn good! Oven pan is from QVC (Temp-tations brand, I think)! Allen.
P.S. – I haven’t made your Capellini, Garlic, Lemon and Egg Pasta yet but I will as soon as I make a grocery trip!
This mango creme brulee is magnificent
I can almost taste it right now…
Cheers
Choc Chip Uru
Hello and thanks! I enjoy following you over at Go Bake Yourself. Allen.
I don’t think I’ve ever seen mango puree in a can, but my mind is already spinning with the myriad of things you could do with it!
I know – I want to make mango granita this summer! Thanks for visiting and for your comment. I look forward to following your blog! Allen.
That looks so good! I will absolutely have to give that a go. Thanks for sharing
Thanks for visiting! I have just started following your blog, Keep Guessing, and am anxious to try your Fresh Mango Ice Cream recipe! Allen.
I have just spent the day making mango mousse but this looks really good – I’m going to give it a go!
Thanks! Mango Mousse sounds like a very elegant dessert! Your Chocolate Pear and Cardamom Tart recipe is also very elegant-looking – great photos! Allen.
This looks fantastic – such a great take on a classic. Would it work well with a garnish of candied mango?
Yes, yes, yes! That is a good idea, and I will add it next time I make them. Thanks! And thanks for visiting! Allen.