John Ash

Mango Crème Brûlée

Preparation info
  • Serves

    8

    • Difficulty

      Easy

Appears in
From the Earth to the Table
From the Earth to the Table

By John Ash

Published 1995

  • About

Mangoes are not a native California fruit, but we do see a great number of them, beginning in January, imported from Mexico and Central America. As a result, I always think of mangoes as one of the winter time fruits—perfect for this Brûlée.

Ingredients

  • 4 cups heavy (whipping) cream
  • One 4-inch piece vanilla bean, split lengthwise

Method

Preheat the oven to 300°F. In a small saucepan, heat the cream, vanilla bean, and salt to scalding. Remove the vanilla bean from the hot cream. Scrape the tiny seeds back into the cream. In a medium bowl, beat the egg yolks and the granulated sugar until well mixed and light in color.