Ingredients
Scale
- 2 ripe mangoes, peeled and pureed
- 1 ½ cups heavy cream
- 1 vanilla bean or 1 teaspoon vanilla extract
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ teaspoon ground cardamom
- Extra sugar for caramelizing (about 2-3 tablespoons)
- Fresh mint and mango slices for garnish (optional)
Instructions
- Start by blending the ripe mangoes in a blender until smooth. Set aside about 1 cup of mango puree for the dessert.
- Pour heavy cream into a saucepan. If using a vanilla bean, split and scrape seeds into the cream, then add the pod. Warm over medium heat until just simmering, then remove from heat and let sit for 10 minutes.
- In a mixing bowl, whisk egg yolks, granulated sugar, and ground cardamom until smooth and slightly thickened.
- Slowly pour the warm cream into the egg mixture, whisking constantly. Add the mango puree gradually, mixing well until smooth and vibrant with mango flavor.
- Pour the mixture into ramekins. Place ramekins in a baking dish, fill with hot water halfway up the sides. Bake at 325°F (160°C) for 40-45 minutes until set but slightly jiggly.
- Remove from water bath, cool to room temperature, then refrigerate for at least 2 hours or overnight.
- Just before serving, sprinkle sugar evenly on top of each custard. Use a culinary torch to caramelize until golden and crisp, creating a crackly top.
Notes
- Ensure mangoes are ripe for maximum sweetness and flavor.
- Thaw frozen mangoes thoroughly and drain excess water before blending.
- Keep a steady hand when caramelizing to prevent burning.
- Caramelize sugar immediately before serving for the best crispy top.
- Prepare in advance but caramelize just before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ramekin
- Calories: 380 kcal Kcal
- Sugar: 25 g
- Sodium: 45 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg