Mango and coconut creme brûlée
¾ cup(s), (215g), puree
vanilla bean paste
20 g, (1 tbs)
2 cup(s), (500 ml)
¼ cup(s), (55g)
Coconut, grated and desiccated
20 g, (1 tbs), flakes
- Preheat oven to 160°C. Divide mango among six ¾-cup (180ml) capacity ramekins.
- Whisk eggs, egg white, vanilla and sweetener in a medium heatproof jug or bowl. Bring milk to a gentle simmer in a small saucepan over medium-low heat. Pour slowly into egg mixture, whisking constantly. Pour mixture evenly among ramekins.
- Place ramekins in a large roasting pan. Add enough boiling water to come halfway up sides of ramekins. Bake for 35-40 minutes or until custards are just set in centre. Carefully remove ramekins from pan. Refrigerate for 1-2 hours or until set.
- Place sugar in a small saucepan with 2 tablespoons water. Stir over medium heat until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 3 minutes or until golden. Pour over top of custards. Sprinkle with coconut. Stand for 5 minutes before serving.