Home > Mango dessert recipes > Mango and cardamom creme brûlées

Mango and cardamom creme brûlées

Name: Mango and cardamom creme brûlées
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
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

By: Vivek Singh

Published: 12 May 21
Updated: 25 Mar 24

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.

Easy
May 2021

Test kitchen approved

Serves 4
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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.
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.
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.

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.