6-Ingredient Mango Crème Brulee

A super easy twist on a classic dessert with bright flavors that are perfect for summer.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 325 F.

Step 2

Roughly chop half the mango and add it to a blender with the heavy cream and salt. Blend on low speed for about 30 seconds. Blending too fast will whip the cream and cause it to thicken.

Step 3

Transfer the mango-cream mixture to a pot and heat it over medium-low heat until it slightly thickens and starts steaming (170 F).

Step 4

In a bowl, whisk the egg yolks, egg, vanilla extract, and sugar until thoroughly combined.

Step 5

Slowly drizzle in the warm mango-cream mixture into the eggs while whisking to temper the mixture (this prevents the eggs from curdling).

Step 6

Strain the mixture into a container (preferably with a spout) and fill four 6-oz (180 mL) ramekins that are set on a baking sheet.

Step 7

Fill the baking sheet with hot water so that it goes halfway up the ramekins. PRO TIP: Use a blowtorch to lightly go over the tops of the creme brulees to pop any air bubbles.

Step 8

Place tray in the oven and bake for 25-30 min until the internal temperature reaches 170 F. The edges of the creme brulee should be set, but the center still slightly jiggly.

Step 9

Remove from the oven and refrigerate the ramekins uncovered for at least 2 hours to set the custard.

Step 10

Top with a healthy amount of sugar and use a blow torch to caramelize. If you don't have a blow torch, you can broil them in the oven.

Step 11

Top with some finely diced mango and enjoy.