Introduction
Ravneet’s Tinned Mango Crème Brûlée is a delightful twist on the classic French dessert, seamlessly blending the tropical sweetness of mango with the creamy texture of crème brûlée. This dessert is not only easy to prepare but also impressively elegant, making it perfect for special occasions or a simple weeknight treat. The use of tinned mango makes it accessible year-round, bringing a taste of sunshine to your table no matter the season.
Detailed Ingredients with measures
– 1 can of ripe mango in syrup (approximately 400g)
– 3 large egg yolks
– 75g caster sugar
– 300ml double cream
– 1 teaspoon vanilla extract
– Extra sugar for caramelizing
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 45 minutes plus chilling time
Yield: Serves 4-6 people
Detailed Directions and Instructions
Step 1: Prepare the Tinned Mango
Drain the tinned mango slices and reserve the juice. Place the mango in a blender and blend until smooth. Set aside.
Step 2: Whisk the Egg Yolks
In a large bowl, whisk together the egg yolks and sugar until the mixture becomes pale and creamy.
Step 3: Heat the Cream
In a saucepan, gently heat the double cream over medium heat until it just begins to simmer. Remove from heat.
Step 4: Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture, stirring constantly to avoid cooking the eggs. Mix in the blended mango purée.
Step 5: Strain the Mixture
Pass the mixture through a fine sieve into another bowl to ensure a smooth consistency.
Step 6: Pour into Ramekins
Divide the mixture evenly among small ramekins or heatproof dishes.
Step 7: Prepare the Water Bath
Place the ramekins in a deep baking tray, and fill the tray with hot water until it reaches halfway up the sides of the ramekins.
Step 8: Bake
Transfer the baking tray to a preheated oven at 150°C (300°F) and bake for about 35-40 minutes or until set.
Step 9: Cool and Refrigerate
Remove from the oven and let cool at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.
Step 10: Caramelize the Sugar
Just before serving, sprinkle a thin, even layer of sugar on top of each dessert. Use a kitchen blowtorch to caramelize the sugar until it forms a crispy, golden crust.
Notes
Note 1: Serving Suggestion
Serve immediately after caramelizing for the best texture.
Note 2: Alternate Toppings
Feel free to add fresh fruit or a sprig of mint for garnish.
Note 3: Storage
Store any leftover crème brûlée in the refrigerator without the caramelized sugar topping for up to 3 days. Caramelize just before serving.
Cook techniques
Chilling
Chilling is essential for allowing the flavors to meld and the texture of the crème brûlée to set properly. Ensure that the mixture is cooled completely before placing it in the fridge to achieve the best results.
Brûlée Finishing
The process of caramelizing the sugar on top of the crème brûlée is crucial. Use a kitchen torch to achieve the perfect burn and create a crispy, caramelized layer. Make sure to move the flame in a circular motion for even caramelization.
Whisking
Proper whisking is necessary for incorporating air into the mixture. This helps achieve a light and airy texture, which contrasts beautifully with the creamy base of the dessert.
Infusing Flavors
Infusing flavors into the cream is an important step. Allowing ingredients like vanilla or spices to steep will enhance the overall taste of your crème brûlée, creating a more complex flavor profile.
Temperature Control
Maintaining the right temperature is key during baking. Ensure your oven is preheated and monitor closely to prevent overcooking, which can lead to a grainy texture.
FAQ
Can I use fresh mango instead of tinned?
Yes, you can use fresh mango. Just ensure it is ripe and blended smoothly to match the texture of tinned mango.
How long can I store the crème brûlée?
You can store the prepared crème brûlée in the fridge for up to two days, but it is best enjoyed fresh.
What type of sugar is best for the caramelized top?
Using superfine or caster sugar is recommended as it melts quickly and caramelizes evenly.
Can I make this dessert in advance?
Yes, you can prepare the base a day in advance. Just brûlée the sugar layer right before serving for the best texture.
Is it necessary to use a blowtorch?
While a blowtorch is ideal for caramelizing the topping, you can also use the broiler in your oven if a torch is not available. Just keep a close eye to prevent burning.
Conclusion
This tinned mango crème brûlée is a delightful and easy dessert that brings a touch of elegance to any occasion. With its creamy texture and a perfectly caramelized sugar topping, it serves as a fantastic treat to impress your guests or indulge yourself. The combination of tropical mango flavor and the classic brûlée technique creates a deliciously unique experience that is sure to be a hit.
More recipes suggestions and combination
Mango Coconut Pudding
Combine tinned mango with coconut milk to create a smooth and tropical pudding that can be enjoyed chilled.
Passion Fruit Crème Brûlée
Swap the mango for fresh passion fruits for a tangy twist on the traditional crème brûlée, adding a burst of tropical flavor.
Mango Mousse
Blend tinned mango with whipped cream and gelatine for a light and airy dessert that can be served in elegant glasses.
Pineapple Upside-Down Cake
For a tropical-inspired cake, use tinned pineapples to create a delicious upside-down cake that pairs wonderfully with crème brûlée.
Mango Sorbet
Make a refreshing mango sorbet using tinned mango puree, perfect for a warm day and an excellent palate cleanser.
Tropical Fruit Salad
Mix tinned mango slices with other tropical fruits like kiwi, pineapple, and papaya for a bright and refreshing fruit salad.
Coconut Rice Pudding with Mango Compote
Serve creamy coconut rice pudding topped with a sweet tinned mango compote for a comforting dessert.