- 2.5 cups Cream, 35%
- 1.25 cups Milk
- 1 tin NESTLÉ Sweetened Condensed Milk
- 24 Egg yolks
- 1 tablespoon Vanilla essence
- 0.5 cup Sugar
- For the mango chutney:
- 0.25 cup Sugar
- 0.5 cup Water
- 2 teaspoons lemon juice
- 0.5 teaspoon Arabic mixed spicess
- 2 small ripe mango
Mango Crème Brulee
INGREDIENTS
Mango Crème Brulee with
Mango Crème Brulee with 
- 2.5 cups Cream, 35%
- 1.25 cups Milk
- 1 tin NESTLÉ Sweetened Condensed Milk
- 24 Egg yolks
- 1 tablespoon Vanilla essence
- 0.5 cup Sugar
- For the mango chutney:
- 0.25 cup Sugar
- 0.5 cup Water
- 2 teaspoons lemon juice
- 0.5 teaspoon Arabic mixed spicess
- 2 small ripe mango
NUTRITIONAL INFORMATION
Mango Crème Brulee with
Mango Crème Brulee with
- Energy 415 (Kcal)
- Protein 7.9 (g)
- Total Fat 27 (g)
HOW TO PREPARE
Mango Crème Brulee with
Mango Crème Brulee with
1
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.
2
Divide the mixture equally over individual ceramic bowls (filling ¾ of each). Place the bowls in a deep pan filled with water.
3
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.
4
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.
5
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.
6
Serve the crème brulee with the mango chutney on top or aside as a condiment.
REVIEWS
Mango Crème Brulee with
