|4 cups||Heavy cream|
|1||Vanilla bean - 4" long|
|⅔ cup||Diced fresh mango|
|4 tablespoons||Light-brown sugar; for caramelizing|
|4 tablespoons||Granulated sugar; for caramelizing|
|=== GARNISH ===|
|Mint sprigs; if desired|
|Fresh berries; if desired|
Preheat the oven to 300 degrees. In a saucepan, heat the cream, vanilla bean, and salt to scalding. Remove the vanilla bean from the hot cream.
Slit it open with a knife and scrape the tiny seeds back into the cream. In a bowl, beat the egg yolks and the sugar until well mixed and light in color. Slowly add the hot cream, stirring constantly to melt the sugar and not let the eggs scramble. Strain. Skim off any bubbles. Gently stir in the mango. Divide the mixture among 8 ramekins. Place the ramekins in a roasting pan. Fill the pan with boiling water to reach halfway up the sides of the ramekins. Cover loosely with foil and bake for 55 to 65 minutes or until the center is just beginning to set and no longer liquid. Remove the ramekins from the oven and cool. Refrigerate, covered, for at least 3 hours or overnight. Close to serving time, combine the sugars in a small bowl.
Preheat a broiler and sprinkle 1 tablespoon of the mixed sugars evenly over the surface of each custard. Broil (as quickly as possible) until the sugar is caramelized. Alternately, you can caramelize the sugar with a propane torch. Serve within 1 hour to maintain the crispness of the sugar topping.
Serve garnished with mint sprigs and fresh berries, if desired. This recipe yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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