Ingredients
Scale
- 2 ripe mangoes, peeled and pureed
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- Additional sugar for caramelizing
- Fresh mint leaves and sliced mango for garnish (optional)
Instructions
- Begin by peeling and blending the ripe mangoes until smooth to create the fresh mango puree.
- In a saucepan, combine heavy cream and ground cardamom, warming over medium heat until steaming but not boiling.
- In a bowl, whisk egg yolks and granulated sugar until pale and slightly thickened.
- Slowly pour the warm cream into the egg mixture, stirring constantly. Add vanilla extract and mango puree, mixing until smooth.
- Pour the custard into ramekins and place in a baking dish filled with hot water (bain-marie). Bake at 325°F (160°C) for 40-45 minutes until set.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Just before serving, sprinkle an even layer of sugar on each custard and caramelize with a culinary torch or broiler until golden and crispy.
Notes
- Ensure the cream is warmed but not boiled to avoid curdling.
- Refrigerate the custards uncovered to prevent condensation on the surface.
- Use a culinary torch for controlled caramelization or carefully broil for a quick finish.
- Garnish with fresh mango slices and mint for added freshness and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: French-Inspired Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal Kcal
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg
