PASSION FRUIT AND MANGO CREME BRULEE
Make and share this Passion Fruit and Mango Creme Brulee recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
- Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar.
- Whisking constantly, gradually pour in the hot cream mixture.
- Whisk in the passion fruit and mango puree.
- Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
- Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
- The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes.
- Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 4 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
- Uncover the chilled custards.
- Pour as much coarse sugar as will fit onto the top of 1 of the custards.
- Pour off the remaining sugar onto the next custard.
- Repeat until all the custards are coated.
- Discard any remaining sugar.
- Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
- Let cool 1 minute before serving.
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