Tuesday 16 April 2013

Mango and Chocolate Crème Brulée Recipe

This is an interesting modern twist on the traditional French crème brulée with a chocolate custard cream sweetened with honey on top of a mango fruit base with a crispy grilled dark sugar crust.

Mango and Chocolate Crème Brulée

Serves: 6
Indulgent dessert of a mango and chocolate custard topped with caramelized sugar and served in a gold dish.


2 ripe mangoes, peeled, pitted and chopped
300ml (1 1/4 cups) double creams
300ml (1 1/4 cups) crème fraîche
1 vanilla pod split lengthways
115g (4 oz) plain dark chocolate (at least 65% cocoa solids), chopped into small pieces
4 egg yolks
1 tbsp runny honey
6 tbsp demerara sugar
sugar, for topping


Finely chop the mango flesh then divide between six individual ramekins. Arrange these on a baking tray and set aside.

Mix together the cream, crème fraîche and the vanilla pod in a large heat-proof bowl. Place over a pan of barely-simmering water, ensuring that the bowl does not touch the surface of the water. Cook, stirring frequently for 10 minutes then remove the vanilla pod and stir in the chocolate, adding it a few pieces at a time and stirring after each time until melted.

When all the chocolate has been added and the mixture is smooth remove the bowl (but leave the pan on the heat).

In a second heat-proof bowl whisk together the egg yolks and honey. Gradually pour in the chocolate mixture, whisking all the time. Place this bowl over the simmering water and cook, stirring constantly, until the custard thickens sufficiently to coat the back of a spoon.

Take off the heat then spoon the custard mixture over the mangoes in the ramekins. Allow to cool to room temperature then transfer to the refrigerator to chill until set.

Pre-heat your grill on high. Sprinkle 1 tbsp demerara sugar evenly over each dessert and spray the top with a little water. Place under the hot grill and cook briefly, or until the sugar melts and caramelizes.

Chill well for at least 1 hour before serving.

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