Recipes by Di Swann
1. Place Golden Circle Mango Nectar juice and cream in a small saucepan and bring to the boil. Meanwhile, lightly whisk egg yolks and sugar in a bowl. Slowly whisk in the boiled mango cream until smooth. Divide mixture between 4 x 200ml ramekins and place in a deep-sided oven dish half filled with boiling water.
2. Cover baking dish with foil and cook in a preheated oven of 140°C for 45 minutes or until custards are set. Allow to cool, then refrigerate for a minimum of 6 hours.
To Serve: make the brulee topping by sprinkling a teaspoon of castor sugar over each custard and caramelize the sugar using a blow-torch or by placing custards under a hot grill until well browned. Serve immediately.