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Mango Creme Brulee with Lavender Nut Fricassee

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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  2 Hours 55 Minutes
  Serves 6
4 large egg yolks
1/4 cup sugar
2 1/2 cups heavy cream
1 vanilla bean, split and seeds removed
1 large ripe mango, peeled and diced
2 tablespoons light brown sugar
1 cup Lavender Nut Fricasee
Mango Creme Brulee with Lavender Nut Fricassee Recipe at
TO PREPARE THE MIXTURE: In a small stainless steel bowl whisk the yolks and sugar together until smooth. In a sauce pan warm the cream and vanilla over medium heat. Pour the cream into the egg mixture while whisking. Set aside.

TO BAKE THE CUSTARD: Preheat the oven to 300 degrees F. Divide the mango into six 4 ounce porcelain ramekins. Pour the custard on top of the mango. Place them in a tall sided pan and fill with water to cover half way up the ramekin. Place pan in oven and bake for approximately 40 minutes until just set. Remove from oven and cool at least 1 hour. Then chill in the refrigerator.

TO SERVE: Sprinkle the tops of the custards with light brown sugar in an even layer. Using a small torch, caramelize the sugar lightly over the whole top. Garnish with Lavender Nut Fricassee.

Recipe created exclusively for by Allen Susser.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mango Desserts
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 604
Fat. Total: 49g
Fiber: 3g
Carbohydrates, Total: 39g
Sodium: 46mg
% Cal. from Fat: 73%
Cholesterol: 278mg
Protein: 7g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Lee Reviewed: 03/08/2011
Guests love this!
I have made this several times. Guests always rave about it. A blowtorch really does work better than the oven as you have greater control and the creme does not heat up. The fragrance from the caramelized sugar, still warm, with the lavender nut fricassee is both subtle and wonderful. The flavors combine perfectly. You can use almost any combo of nuts, though black walnuts might be a bit much!
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