Mango Creme Brulee

1. 1

   Preheat oven to 325 degrees farenheit.

2. 2

   Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.

3. 3

   Place this custard mixture into a 2qt saucepan.

4. 4

   Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.

5. 5

   Heat over moderate heat until hot but not boiling.

6. 6

   Discard pod and add cream to egg mixture in a slow stream, whisking until combined.

7. 7

   Spoon 1/4 c mango into each ramekin.

8. 8

   Pour custard through a fine mesh sieve into a bowl, then ladle over mango.

9. 9

   Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.

10. 10

    Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.

11. 11

    Preheat broiler.

12. 12

    Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.

13. 13

    *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

* Per serving · 4 servings · Values may vary.

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