Instructions
- In a medium pot, combine the mango puree, cream, cut and scrape beans from the vanilla pod, and sugar.
- Bring mixture to a scald.
- Remove from heat.
- Using a bowl and whisk, temper hot mixture into the egg yolks.
- Remove vanilla pod.
- Place brulee ramekins onto a sheet tray.
- Place diced mango in ramekins.
- Pour custard over fruit to fill ramekin.
- Pour hot water onto the sheet tray to create a bain marie.
- Bake in a preheated 280-degree Fahrenheit oven for 20-30 minutes.
- Check if it’s done by shaking the ramekins slightly. It should jiggle like jello.
- Remove from the oven.
- Allow to sit at room temperature for 10-15 minutes, then place in the refrigerator to chill for at least 3-4 hours.
- To serve, brulee top with turbinado sugar.
- Garnish with sliced mango “flower.”
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