mango creme brulee

Ingredients

3.5 pints double cream
4 pts bourion mango puree
22 egg yolks
15 whole eggs
200g caster sugar
3 limes juiced

Method

Boil cream
Whisk together eggs, egg yolks and sugar.
Pour on the cream and combine.
Beat in the mango puree and the lime juice. Cover and leave in the fridge overnight.
Next day pass and pour into ramekins.
Place in a water bathn and bake at 110oc half fan for up to 45mins until just setting.
Remove covere tray with clingfilm and leave to stand for 20mins,
Chill or serve at room temperature

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