Indulge in Ravneet’s Delightful Tinned Mango Crème Brûlée
Alright, so, let’s dive into this delightful dessert, shall we? We’re talking about Ravneet’s Tinned Mango Crème Brûlée, which is like a sunny vacation on a plate. Picture this: creamy, smooth custard infused with the tropical sweetness of mango, all topped with that satisfying crackle of caramelized sugar. It’s elegant, sure, but honestly, it’s also a breeze to whip up—perfect for impressing friends or just treating yourself. The best part? Using tinned mango means you can enjoy this even in the depths of winter. So, ready to get your sweet tooth on?
Why You’ll Crave It
- Simply breathtaking flavor—the mango really shines through!
- It’s a gorgeous finish to any meal—seriously, people will rave about it!
- Tinned mango makes it quick and accessible, no matter the season.
- That caramelized sugar crust? Pure magic, trust me.
- Plus, it’s a dessert you can make ahead of time—just brûlée right before serving!
My family fights over the last little bit of this, it’s that good!
What You’ll Need
- Tinned Mango: 1 can of ripe mango in syrup (about 400g) for that vibrant flavor
- Egg Yolks: 3 large egg yolks for creamy richness
- Caster Sugar: 75g, you know, for sweetness
- Double Cream: 300ml, because cream makes everything better
- Vanilla Extract: 1 teaspoon to enhance those lovely flavors
- Extra Sugar: Just a bit for caramelizing the top
Easy How-To
Let’s Get Cooking
Okay, so here’s the plan… First, drain the tinned mango and save that juice—oh, it’ll add a nice touch later! Then, toss the mango into a blender, and give it a good whizz until it’s all smooth and dreamy. Set that aside for now. Next, whisk together those egg yolks and sugar in a bowl until they’re pale and kinda fluffy, if that makes sense? You’ll want to just keep whisking… it’ll feel right when it looks creamy.
Now, here comes the fun part: gently heat the double cream in a saucepan over medium heat. You just want it to simmer, folks—watch it closely so it doesn’t boil over. Once it’s simmering, take it off the heat!
Slowly pour that warm cream into your egg and sugar mix while stirring constantly—this is key to not scrambling your eggs, just keep that whisk moving. Then, fold in the mango purée, it’ll smell divine, I swear!
Now, time to strain this mixture through a fine sieve into another bowl, just to make sure it’s super smooth. Divide the goodness evenly among your ramekins or any little heatproof dish you have.
Put your ramekins in a deep baking tray, fill the tray with hot water—carefully, you don’t want a splash!—until it’s halfway up the sides. Pop them in a preheated oven at 150°C (300°F) for about 35-40 minutes, or until just set… it’s a bit of a waiting game, but worth every second.
When they’re done, let them cool at room temp, then chill them in the fridge for at least 4 hours—overnight is even better! And finally, when you’re ready to serve, sprinkle a thin layer of sugar on top and use a kitchen blowtorch to caramelize it. Ahh, that satisfying crackle when you dig in is pure bliss!
Good to Know
- Chill those ramekins! The dessert needs to set well in the fridge for optimal texture.
- Don’t skimp on the caramelizing; that sugary crust is the pièce de résistance!
- If you don’t have a blowtorch, a broiler works too—just keep an eye on it!
Serving Ideas
- Serve it right after caramelizing for that perfect contrast between warm and cool.
Top Tricks
- Using superfine sugar for the brûlée will give you the best caramel effect!
Frequently Asked Questions
Can I use fresh mango instead of tinned?
Sure! Just make sure it’s ripe and really blend it well so the texture matches. Fresh mango can give it an even brighter flavor!
How long can I store the crème brûlée?
You can keep it in the fridge for up to two days, but I suggest enjoying it fresh. Just brûlée right before serving to keep that texture!
What type of sugar is best for the caramelized top?
Definitely go for superfine or caster sugar. It melts quickly and caramelizes evenly—perfect for that lovely top layer!
Can I make this dessert in advance?
Yes, totally! You can prep the base a day ahead. Just remember to brûlée the sugar just before serving—it’s the key to that delightful texture!
Is it necessary to use a blowtorch?
Not at all! You can use your oven’s broiler instead, just keep a close watch so it doesn’t burn. It takes a bit of finesse, but it’s doable!
Conclusion
This tinned mango crème brûlée is such a lovely dessert, honestly. It’s simple yet elegant… and who can resist that creamy delight with a crunchy top? Perfect for any occasion or just as a special treat for yourself. Trust me, you totally deserve it! So, grab those ingredients and get ready to impress your taste buds—and anyone else lucky enough to share it with you!
More Recipes Suggestions and Combinations
Mango Coconut Pudding
Mix tinned mango with creamy coconut milk for a tropical pudding that’s so smooth, it’s almost like a dream.
Passion Fruit Crème Brûlée
Swap the mango for fresh passion fruits for a unique twist that packs a tangy punch.
Mango Mousse
Stir together tinned mango with whipped cream and gelatine for a light dessert served in cute little glasses.
Pineapple Upside-Down Cake
Use tinned pineapples for a delightful cake that pairs fantastically with your brûlée.
Mango Sorbet
This one’s perfect for hot days—just blend the tinned mango and freeze it. A refreshing treat!
Tropical Fruit Salad
Mix in other tropical goodies like kiwi and pineapple—bright and beautiful.
Coconut Rice Pudding with Mango Compote
Top creamy rice pudding with sweet tinned mango for a comforting dessert that feels like a warm hug.
