Chocolate Mango-Raspberry Creme Brulee
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
44
Sourness
43
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
Directions:
1
Preheat oven to 300 degrees
2
In a dry bowl, melt the chocolate over barely simmering water
3
Remove from heat
4
In a medium saucepan, combine the cream and 1 tablespoon of sugar
5
Bring to a scald
6
Meanwhile, put the remaining sugar, framboise and egg yolks in a large bowl and whisk just to blend
7
While gently whisking the yolks, drizzle the hot cream into them to gradually warm them up
8
Whisk in the warm chocolate
9
Strain into a pitcher
10
Divide the custard among 8 ramekins
11
Add 1/3 of the berries and 1/3 of the mango cubes
12
Dunk each piece of fruit so that it is completely coated with custard
13
Skim any bubbles off the surface
14
Put the cups in a roasting pan and add enough hot water to come halfway up the sides of the cups
15
Tightly cover the pan with foil and bake 35 to 45 minutes
16
They should still jiggle slightly but their surfaces should be set
17
Let cool to room temperature in the bath then remove the custards and refrigerate for at least 4 hours or overnight
18
To serve, sprinkle on some sugar and melt with tip of a propane torch flame
19
While still hot, sprinkle on the rest of the raspberries and mango