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Mango Creme Brulee with Lavender Nut Fricassee
- Active Time 15m
- Total Time 2h 55m
- 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 Fricassee (see companion recipe below)
Companion recipe: Lavender Nut Fricassee
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 reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
604 calories; 49g total fat; 278mg cholesterol; 46mg sodium; 39g carbohydrates; 3g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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