© Lena Staal | Foodstyling: Gitte Jakobsen

Mango crème brûlée with cardamom

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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Falstaff Editorial Team
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