Usually enjoyed at a restaurant but how about making these crème brûlée home. These delicate little desserts are guaranteed to be a welcome item to the dessert menu.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
250 ml Golden Circle Mango Nectar juice
250 ml cream
4 egg yolks
2 Tbsp caster sugar
4 tsp caster sugar
Add To Shopping List
How do I make it ?
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℃ 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.