Mango coconut crème brûlée

Updated at: Thu, 17 Aug 2023 11:30:30 GMT

Step 1

Method:

Step 2

-Whisk together the mango pulp, coconut milk, rose water, vanilla, sugar, and cornflour in a saucepan before placing on the heat. Ensure no lumps of cornflour remain

Step 3

-Then place on a medium-high heat and stir continuously. Switch between a spatula and a whisk to ensure no lumps

Step 4

-Once thickened, take off the heat and add the butter. Mix to incorporate

Step 5

-The mixture should coat the back of the spatula

Step 6

-Transfer equally between ramekins and place immediately in the fridge to set for a min of 5hrs -Shortly before serving, caramelise the sugar over a medium-low heat until smooth and just going brown. Transfer to baking paper to cool completely -Grind the cooled shards into coarse granules

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