Two months ago, there was a surplus of mangoes everywhere and due to this, the price of mangoes dropped to a new low. In this experiment, I am combining a Spanish dessert with tropical flavours. The result? Mango Lemon Creme Brulee. I first pureed the mango and then prepared a mango curd before steambaking in the oven. To finish it off, I put half a teaspoon of sugar over the chilled custard before caramelising with a blow torch. Sliced mangoes were put on top to decorate and to add texture to the dessert.
Bring the mango puree, lemon juice, cream and the vanilla beans to a boil in a saucepan.
Mix the yolks and the sugar well. Temper the eggs with the hot puree. Mix well.
Sieve mixture and pour into ramekins (7 small ramekins).
Bake in a steam oven for 30 mins at 90 degree celsius.
Stand at room temperature until it completely cools. Set in the fridge for another 3 hours.
Sprinkle half a teaspoon of sugar over the surface and torch till the sugar caramelises.