Saturday, July 12, 2014

Mango Saffron Crème Brûlée

Mango Saffron Crème Brûlée





Crème brûlée  also known as burnt cream, is a dessert consisting of a rich custard base topped with a hard caramel which is accomplished by flaming the sugar using kitchen blow torch or caramelizing under a broiler. The custard base is made with cream and traditionally flavored with vanilla ,But here I have used mango puree and saffron which gives a very rich mango flavor. Try to use Alphanso  and it will taste even better.
 

Ingredients

      11/2 Cups Heavy cream
      1/2 Cup Mango Puree/Pulp
      1/2Tsp Lemon juice
      A generous pinch of saffron
      1/4 cup sugar
      3 egg yolks

 Directions

  • In a heavy bottomed pan heat the cream and saffron over low heat just till it boils, remove from the heat and keep aside
  • Beat the egg yolks and 1/4 cup sugar till pale yellow in color . 
  • Add the mango puree and lemon juice and beat it for 1 minute.
  • While still beating stir in the cream and saffron mixture. 
  • Divide into 4 ramekins  and bake in a water bath(see notes) for 35 minutes.  They should be firm, but still jiggle a bit when shaking . 
  • Remove from the oven,  and allow it to cool at room temperature, then chill in the refrigerator at least for 5-6 hours. 
  • Before serving, evenly sprinkle sugar on the top of the custard. 
  •  Using a kitchen torch, caramelize the sugar on top till golden brown.
  • If you don't have a kitchen blow torch ,then  turn the oven in grill /broiler mode and keep the ramekins on the topmost rack . Do make sure to freeze the ramekins in freezer for few minutes before broiling that will ensure that only sugar caramelizes and the custard is not overcooked. Broil until sugar turns golden brown.
  • Serve and Enjoy!!!!


Notes
 Water bath :
  Placing  the dishes in a deep baking pan and pour boiling water in the pan to surround the dishes and reach halfway to 2/3 up the sides .It transfers the heat to the custard gently, which prevents the custard from curdling making sure that interior of the custard is fully cooked without making the custard too dry .

 

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