Indian summer is all about mangoes. It’s the season when every home smells of mangoes. We enjoy lassi, kulfi / ice cream, kesari with mangoes. Every meal wouldn’t be complete without relishing chunks of ripen mangoes. The markets will be overflowing with different types of mangoes. I am so fond of Indian varieties of mango especially the ones by name “banganapalli”. If you ask me, I would hands down say that its the best variety ever. Sweet, juicy and extremely delicious.
Creme Brulee With Mango Puree
- 1 pint heavy cream
- 4 egg yolks
- 1 cup sugar
- 1 tbsp vanilla extract
- 1 tsp cardomon powder
- 1 cup mango puree
- ¼ cup brown sugar
- Pre-heat the oven to 350F. Grease 6oz ramkins with oil.
- Beat egg yolks, vanilla essence, salt and sugar for 10 minutes. Boil the heavy cream and switch off the flame. Let it cool down to room temperature.
- Gently fold in the heavy cream and cardamon powder into egg yolks-sugar mixture. Mix in the mango puree and pour them into the ramkins.
- In a large deep dish baking tray, fill hot water half way through. Place the ramekins and bake for 45 minutes.
- Remove and let it cool to room temperature and chill it in the fridge until ready to serve.
- Sprinkle brown sugar over the brulee and broil for 5-10 minutes, until the sugar caramelizes. Serve right away.
- I skipped the last step as my family was so impatient and we tasted it without the caramelized sugar.