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© Lena Staal | Foodstyling: Gitte Jakobsen
Home Food & Drinks Recipes Cooking Mango crème brûlée with cardamom

Mango crème brûlée with cardamom

Recipe
Fruit
Dessert

French patisserie art meets tropical fruit. You will never want to eat another crème brûlée again.

Falstaff Editorial Team

Cooking time: 00:15

Ingredients (4 servings)
50 g granulated sugar
325 ml whipping cream (36%)
150 ml mango puree or fresh or frozen mango cubes, pureed
1/2 teaspoon(s) cardamom, ground
1 pinch of salt
1 egg
3 egg yolks
2 tablespoon(s) demerara sugar or brown sugar
  • Heat the granulated sugar, whipping cream and mango puree in a pan over a medium heat. Cook and  stirr, until the mixture just begins to boil. Remove from the heat, add the cardamom and 1 pinch of salt and stir.
  • Whisk the egg and egg yolks in a metal bowl. Slowly add the whipped cream and mango mixture to the eggs, stirr constantly until the egg and cream mixture is fully incorporated.
  • Place four ramekins on a baking tray and divide the mixture evenly. Bake in a preheated oven at 100°C for about 20 minutes until the mixture is firm but slightly jiggly in the middle. Remove, leave to cool and then place in the fridge.
  • Sprinkle the surfaces evenly with demerara sugar and caramelize with a kitchen blowtorch (or brown for a few minutes under a very hot grill). Serve immediately.

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