Mango Creme Brulee

1. 1

   Preheat oven to 325F.

2. 2

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

3. 3

   Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod.

4. 4

   Heat over moderate heat until hot but not boiling.

5. 5

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

6. 6

   Spoon 1/4 cup mango into each ramekin.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Preheat broiler.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.