• Custard:
  • 250ml Golden Circle Mango Nectar juice
  • 250ml cream
  • 4 egg yolks
  • 2 Tbsp caster sugar
  • water
  • Brulee Topping:
  • 4 tsp caster sugar

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.

Made With

Rate and Review

1 Rating

Reviews (1)

Nivedita's Review | Rating