Any recipe for Mango Creme Burlee?

Question

I tried a mango creme burlee in a restaurant. It tasted so heavenly! Does anyone has a recipe for it?

Answer 1

I've made this before and it's delicious!!

MANGO CREME BRULEE
Active time: 25 min Start to finish: 5 hr (includes chilling)
5 large egg yolks
1/3 cup granulated sugar
1/8 teaspoon salt
1 vanilla bean, halved lengthwise
2 cups heavy cream
1 1/2 cups diced (1/4-inch) firm-ripe mango (from 1 1/2 lb)
3 tablespoons turbinado sugar such as Sugar in the Raw
Special equipment: 6 (4-oz) flameproof ramekins

Preheat oven to 325°F.
Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.

Spoon 1/4 cup mango into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.

Preheat broiler.

Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.

Cooks' note:
• A blowtorch can be used to caramelize the sugar topping instead of the broiler.

Makes 6 servings.

Answer 2

Cooking.com Tip: There's no need to wait for the broiler to heat up. A hand-held culinary torch caramelizes the sugar quickly so the crust is crisp and golden brown and the custard stays cool. The torch can be used on crème brulee, tarts, and meringues.

RECIPE INGREDIENTS
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy cream
1 vanilla bean, split and seeds removed
1 large ripe mango, peeled and diced
2 tablespoons light brown sugar
1 cup Lavender Nut Fricasee

RECIPE METHOD

TO PREPARE THE MIXTURE: In a small stainless steel bowl whisk the yolks and sugar together until smooth. In a sauce pan warm the cream and vanilla over medium heat. Pour the cream into the egg mixture while whisking. Set aside.

TO BAKE THE CUSTARD: Preheat the oven to 300 degrees F. Divide the mango into six 4 ounce porcelain ramekins. Pour the custard on top of the mango. Place them in a tall sided pan and fill with water to cover half way up the ramekin. Place pan in oven and bake for approximately 40 minutes until just set. Remove from oven and cool at least 1 hour. Then chill in the refrigerator.

TO SERVE: Sprinkle the tops of the custards with light brown sugar in an even layer. Using a small torch, caramelize the sugar lightly over the whole top. Garnish with Lavender Nut Fricassee.

Answer 3

I think this is the one you are looking for......

Passion Fruit and Mango Creme Brulee

Exotic, Creamy, Tangy!! Try it with Papaya!

4 servings

6¼ hours 45 min prep

INGREDIENTS

1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon vanilla
4 egg yolks
1/2 cup granulated vanilla sugar (recipe #53926)
1/4 cup pureed passion fruit and mangoes
1/2 cup coarse sugar or light brown sugar

DIRECTIONS

Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
Immediately turn off the heat and set aside to infuse at least 15 minutes.
In a large bowl, whisk the egg yolks with the granulated sugar.
Whisking constantly, gradually pour in the hot cream mixture.
Whisk in the passion fruit and mango puree.
Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
Remove from the water bath and let cool 15 minutes.
Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
Refrigerate at least 4 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
Uncover the chilled custards.
Pour as much coarse sugar as will fit onto the top of 1 of the custards.
Pour off the remaining sugar onto the next custard.
Repeat until all the custards are coated.
Discard any remaining sugar.
Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
Let cool 1 minute before serving.

Answer 4

3 Mangoes, small diced 2 Cups Cream Cheese 1/2 Cup Plain Yogurt, strained through cheese cloth overnight Juice and Zest of 1 large Lime 1 Tbsp Agave Nectar 2 tsp. ground Ginger Turbinado Sugar (or just brown sugar) Beat all of the ingredients together except for the mango and sugar. Once combined, fold in the mangoes. Divide between 3-4 ramekins or coffee mugs, whatever you have. Chill overnight with plastic wrap completely covering them. If you do not have time to chill overnight, at least chill for a few hours. Once ready to serve, sprinkle the turbinado sugar over the surface evenly and, using a torch, caramelize the sugar until bubbly and golden, but not black. Once cooled, serve!

Answer 5

Mango Creme Brulee:
• 1-1/2 cups heavy (whipping) cream • 1/4 cup sliced mango, pureed • 1 teaspoon fresh lemon juice • 3 egg yolks • 2 tablespoons sugar • 1 teaspoon unsalted butter
Garnish:
1/4 cup diced raw mango
Serve:
individual ceramic Chinese soup spoons

In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the mango puree and lemon juice and simmer for 5 to 10 minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.
In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowl, cover, and refrigerate.
To serve: Preheat the broiler. Spoon the brulee into 8 individual ceramic Chinese soup spoons. Sprinkle 1/2 teaspoon sugar over each. Place under the broiler for 2 to 4 seconds, or until glazed. Top with diced mango

For each guest, arrange 4 spoons, side by side on a long rectangular plate and garnish the plate with mint
¡¡¡ Enjoy !!!!

TIP : Don't use the lemon juice and replace the mango with :
•1/4 cup passion fruit pulp with seeds, or passion fruit juice or puree, for Passion Fruit Creme Brulee and garnish with passion fruit seeds
• 2 tablespoons of expresso coffee grounds and with the butter strir also 1/2 ounce milk chocolate until the chocolate is melted and the mixture is blended. For Cofee Creme Brulee and garnish with a coffee bean
• 2 ounces good- quality bittersweet chocolate, for Chocalate Creme Brulee and garnish with chocalate shavings.
The aromatic flavorings of each kind of brulee must infuse in the cream, so each combination is brought to a very slow simmer before being added separately to egg yolks and sugar.

Tip: Serve 4 spoons of Creme Brulee to your guest (each spoon with a different flavors)

Answer 6

10 each Egg yolks
1/2 cup Mango puree (see Chef Larry's Notes)
2 cups Coconut milk
2 cups Heavy cream
9 oz. Sugar

For the sugar crust:


2 tbsp. Sugar

Additional ingredients for service:


1/3 cup Coconut, shredded, toasted
1 cup Sweetened whipped cream
Fresh berries to garnish
6 - 8 Fresh orchids

Method


Combine coconut milk and cream in a saucepan, heat to a simmer. Remove from heat and let cool for 15 minutes. Place egg yolks and sugar in mixing bowl, mix using wire whisk. Add mango puree. Slowly incorporate into cooled cream. Pour mixture into brulee dishes or ramekins. Create "bain marie" by placing filled brulee dishes in a deep baking pan and adding 1 inch of water to the same pan. Bake in preheated oven at 325 degrees F for 1 hour. Remove and refrigerate.

For service, sprinkle 1 tsp. Sugar over each Mango Coconut Crème Brulee. Glaze in top broiler or with small torch. Top each with a sprinkle of toasted coconut. Garnish with sweetened whipped cream, fresh berries and a fresh orchid flower.

Makes 6-8 Servings