“From Gourmet Magazine May 200, for ZWT 3. You will need 6 (4oz) flameproof ramekins for this dessert.”
5hrs 25mins
6 brulees

Ingredients Nutrition


  1. Preheat oven to 325 degrees farenheit.
  2. Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
  3. Place this custard mixture into a 2qt saucepan.
  4. Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
  5. Heat over moderate heat until hot but not boiling.
  6. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
  7. Spoon 1/4 c mango into each ramekin.
  8. Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
  9. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
  10. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
  11. Preheat broiler.
  12. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
  13. *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

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