Mango and Lime Creme Brulee Bowl

(2017 Pairings) A tropical version of creme brulee.

Photo of Mango and Lime Creme Brulee Bowl

INGREDIENTS:

2-1/2 cups heavy cream
2 teaspoons lime zest
1 teaspoon vanilla extract
5 egg yolks
1/3 cup plus 4 teaspoons sugar divided
1/3 cup DOLE Chef-Ready Frozen Mango Puree
1/2 teaspoon lime juice

DIRECTIONS:

  1. Preheat oven to 325°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool on a rack for 15 mins and then chill to set for at least 60 minutes.
  7. 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.
  8. Caramelize sugar with a brulee torch until golden brown. Allow sugar to cool and set for 2-3 minutes prior to serving.
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