Serves: 12
Ingredients:
4 eggs
1200 ml cream
1 tsp vanilla extract
¼ cup caster sugar
1 mango, finely diced
Plus extra caster sugar to caramelise the brulees
Procedure:
Divide mango evenly between the ramekins; gently whisk together all other ingredients; strain the mixture into a jug; and pour into the ramekins. Bake in a bain marie* at 120C (248F) for 1 to 1½ hours. When ramekins have cooled, sprinkle caster sugar over the top. Using a gas blow torch carefully melt the sugar, which will caramelise to a golden colour. Be careful not to burn the sugar. Serve with diced mango and ¼ hulled strawberries; diced mango and fresh pineapple; or a berry compote; plus ice cream, jug of cream and biscotti
* Bain marie is a dish which is filled ½ way up with water
Recipe Author: Martin Ducan
Photo By: Martin Ducan/queenslandholidays.com
Restaurant: Freestyle Tout, Rosalie, Brisbane QLD, Australia
Source: http://www.queenslandholidays.com.au/fms/documents/queensland_food_and_wine.pdf