Mango crème brûlée

2 servings

½ cupmango(about 2 mangoes) fresh

⅗ cupsheavy cream(16 oz)

⅗ teaspoonsvanilla extract

⅕ teaspoonkosher salt

1 ½egg yolks

⅕ cupgranulated sugar(66g) more for topping

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Preheat the oven to 325°F.
Crème brûlée without the caramelized sugar can be made days in advance and stored in the refrigerator until ready to serve

Peel, de-seed and dice the mangos. Add the diced mango to a blender or use an immersion blender to puree until completely smooth.
Transfer the mango puree to a medium saucepan. Cook over low, stirring constantly to reduce by half, about 10 minutes. Once reduced, add the heavy cream, vanilla and salt. Cook until simmering (185°F-205°F), then remove from heat. Strain the mixture through a fine mesh sieve.
In a large heat-proof bowl, beat the egg yolks and sugar together with a whisk or beaters until lightened in color and the mixture leaves a trail when the whisk is pulled up. Slowly dribble in some of the warm mango cream mixture into the egg yolk mixture, while whisking constantly. Continue this until all of the mango cream mixture is in the egg yolk mixture and whisked together thoroughly.
Divide this mixture evenly between 6-7 ramekins. Place the ramekins in a baking dish. Fill the dish, being careful not to get any on the inside of the ramekins, with boiling water halfway up the outsides of the ramekins*.

Bake for 30 to 40 minutes, or until centers are barely set and jiggly. Cool completely. Refrigerate for at least four hours and up to a couple of days.

When ready to serve, sprinkle a very thin layer of granulated or caster sugar on top of the crème brûlée. Torch** this layer until melted and lightly caramelized. Sprinkle another even, thin layer of sugar on top of this layer. Torch again until melted and lightly caramelized. I like to do 2-3 thin layers to achieve an even, crackable caramel.