Mango and Lime Creme Brulee Bowl
(2017 Pairings) A tropical version of creme brulee.
INGREDIENTS:
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2-1/2 cups
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heavy cream
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2 teaspoons
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lime zest
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1 teaspoon
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vanilla extract
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5
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egg yolks
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1/3 cup plus 4 teaspoons
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sugar divided
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1/3 cup
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DOLE Chef-Ready Frozen Mango Puree
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1/2 teaspoon
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lime juice
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DIRECTIONS:
- Preheat oven to 325°F.
- Heat the heavy cream and lime zest in a small sauce pot to a light simmer. Strain the cream and discard lime zest. Stir in the vanilla extract.
- Whisk egg yolks together with 1/3 cup sugar and mango puree in a separate bowl. When thoroughly mixed, begin to slowly whisk in the heavy cream.
- Pour mixture into ramekins leaving 1/4-inch gap below the rim of ramekin. Remove any bubbles from the surface of the custard mixture with a spoon.
Arrange ramekins in a deep baking pan and pour hot water around them to reach half way up the ramekins. Bake for 40-45 mins.
- Cool on a rack for 15 mins and then chill to set for at least 60 minutes.
- Combine remaining 4 teaspoons sugar and lime juice in a small bowl and mix to create a wet sand consistency. Spoon 1 teaspoon sugar mixture on top of each ramekin and spread evenly over custard.
- Caramelize sugar with a brulee torch until golden brown. Allow sugar to cool and set for 2-3 minutes prior to serving.
Prep Time: 20 minutes
Total Time: 2 hours
Servings: 4