- 3.5 pints double cream
- 4 pts bourion mango puree
- 22 egg yolks
- 15 whole eggs
- 200g caster sugar
- 3 limes juiced
mango creme brulee
peter Jackson
11th November 2011
mango creme brulee
Boil cream
Whisk together eggs, egg yolks and sugar.
Pour on the cream and combine.
Beat in the m...
Ingredients
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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