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Add a photoServings: 8
Ingredients
- 4 c. Heavy cream
- 1 x Vanilla bean - 4" long
- 1 pch Salt
- 8 x Egg yolks
- 3/4 c. Sugar
- 2/3 c. Diced fresh mango
- 4 Tbsp. Light-brown sugar for caramelizing
- 4 Tbsp. Granulated sugar for caramelizing Mint sprigs if you like Fresh berries if you like
Directions
- Preheat the oven to 300 degrees.
- In a saucepan, heat the cream, vanilla bean, and salt to scalding. Remove the vanilla bean from the warm cream. Slit it open with a knife and scrape the tiny seeds back into the cream. In a bowl, beat the egg yolks and the sugar till well mixed and light in color. Slowly add in the warm cream, stirring constantly to heat the sugar and not let the Large eggs scramble. Strain. Skim off any bubbles. Gently stir in the mango.
- Divide the mix among 8 ramekins. Place the ramekins in a roasting pan. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 55 to 65 min or possibly till the center is just beginning to set and no longer liquid.
- Remove the ramekins from the oven and cold. Chill, covered, for at least 3 hrs or possibly overnight. Close to serving time, combine the sugars in a small bowl. Preheat a broiler and sprinkle 1 Tbsp. of the mixed sugars proportionately over the surface of each custard. Broil (as quickly as possible) till the sugar is caramelized. Alternately, you can caramelize the sugar with a propane torch. Serve within 1 hour to maintain the crispness of the sugar topping.
- Serve garnished with mint sprigs and fresh berries, if you like.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 8 servings | |
| Calories 310 | |
| Calories from Fat 195 | 63% |
| Total Fat 22.23g | 28% |
| Saturated Fat 13.83g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 42mg | 2% |
| Potassium 60mg | 2% |
| Total Carbs 28.33g | 8% |
| Dietary Fiber 0.2g | 1% |
| Sugars 26.5g | 18% |
| Protein 1.28g | 2% |
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