Mango Crème Brûlée Recipe

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Mango Crème Brûlée
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Ingredients:

Directions:

  1. Preheat oven to 325°F.
  2. Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
  3. Spoon 1/4 cup mango into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
  4. Preheat broiler.
  5. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.
  6. Cooks' note: A blowtorch can be used to caramelize the sugar topping instead of the broiler.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 335.73 Kcal (1406 kJ)
Calories from fat 170.7 Kcal
% Daily Value*
Total Fat 18.97g 29%
Cholesterol 209.8mg 70%
Sodium 126.2mg 5%
Potassium 280.2mg 6%
Total Carbs 36.53g 12%
Sugars 33.71g 135%
Dietary Fiber 2.27g 9%
Protein 7.35g 15%
Vitamin C 41.2mg 69%
Iron 0.8mg 5%
Calcium 62.8mg 6%
Amount Per 100 g
Calories 157.56 Kcal (660 kJ)
Calories from fat 80.11 Kcal
% Daily Value*
Total Fat 8.9g 29%
Cholesterol 98.46mg 70%
Sodium 59.23mg 5%
Potassium 131.5mg 6%
Total Carbs 17.14g 12%
Sugars 15.82g 135%
Dietary Fiber 1.06g 9%
Protein 3.45g 15%
Vitamin C 19.3mg 69%
Iron 0.4mg 5%
Calcium 29.5mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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