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In a large saucepan, combine the cream, milk and NESTLÉ Sweetened Condensed Milk and bring to boil. Remove from heat; add the egg yolks and vanilla essence to the mixture and sift.
Divide the mixture equally over individual ceramic bowls (filling ¾ of each). Place the bowls in a deep pan filled with water.
Place the pan filled with water in a preheated oven at 100 °C, and bake for 20 minutes or until the texture is firm. Remove from the oven, cool aside and then refrigerate for 15 minutes.
Remove from the fridge and cover the whole surface of each bowl with a thin layer of sugar (use a torch to caramelize the sugar). Add another layer of sugar and repeat the same process to get thicker surface.
To prepare the mango chutney, combine all its ingredients together, except the mango, in a saucepan, bring to boil and then simmer for 5 minutes. Remove from heat; add the mango and keep aside to cool.
Serve the crème brulee with the mango chutney on top or aside as a condiment.
Per Portion of 300g
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