Mango and cardamom creme brûlées

Mango and cardamom creme brûlées
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, plus cooling and chilling

Vivek Singh’s mango and cardamom crème brûlées are a delicious fusion of East meets West and the perfect dessert to end any meal on a high!

Created by Vivek himself to celebrate The Cinnamon Club’s 20th anniversary.

Nutrition: per serving

Calories
547kcals
Fat
49.2g (28.7g saturated)
Protein
5.6g
Carbohydrates
20.2g (20.1g sugars)
Fibre
0.4g
Salt
0.1g
Calories
547kcals
Fat
49.2g (28.7g saturated)
Protein
5.6g
Carbohydrates
20.2g (20.1g sugars)
Fibre
0.4g
Salt
0.1g

Ingredients

  • 50g granulated sugar
  • 325ml double cream
  • 150ml tinned mango purée (from the world foods aisle of large supermarkets)
  • ¼ tsp ground cardamom
  • 1 medium free-range egg, plus 3 egg yolks
  • 2 tsp demerara sugar

Method

  1. Heat the oven to 100°C fan/gas ½. Combine the sugar, cream and mango purée in a saucepan over a medium-high heat. Cook, stirring, until the mixture just comes to the boil. Take off the heat, add the cardamom and stir to combine.
  2. In a large heatproof jug or bowl, whisk the egg and egg yolks. Slowly add the just-boiled cream and mango mixture to the eggs, little by little, whisking until the egg and cream mixture is fully incorporated.
  3. Put the ramekins on a baking tray, then divide the mixture among them. Put in the oven and bake for 20 minutes or until the mixture is set with a slight wobble in the centre. Remove, cool and chill.
  4. Sprinkle the tops evenly with demerara sugar and use a kitchen blowtorch to caramelise the sugar topping (or put under a hot grill for a couple of minutes). Serve straightaway.

delicious. tips

  1. The brûlées can be made to the end of step 3, up to 1 day ahead, then kept covered in the fridge before continuing with step 4.

Recipe By

Vivek Singh

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