Mango Chocolate Creme Brulee

Copyright 2012 LtDan'sKitchen blogs

Does ripe mango go well with chocolates? This is one question I want to find an answer to. I've made creme brulee before and I loved it. I have also made chocolate creme brulee which was equally good but what I want to really try is the Mango Chocolate Creme Brulee. The original recipe called for the brulee to be cooked on a stove top giving it a pudding-like mixture. However, I prefer to bake my brulee giving it a smoother texture reminiscent of a flan. In the end, I used the recipe for a chocolate creme brulee with a twist by adding slices of ripe mangoes at the bottom as a hidden surprise. If this combination freaks you out a bit, you can omit the mangoes and the chocolate brulee can stand on its own. 

Mango Chocolate Creme Brulee

Copyright 2012 LtDan'sKitchen blogs

6 oz bittersweet chocolates
2 cups heavy cream
4 large egg yolks
1 tsp espresso powder
1 tsp vanilla extract
4 tbsp sugar, for sprinkling
1 15 oz mango halves

1. In a heavy-bottomed 
    pot, melt the chocolate 
    with the cream and 
    espresso at low heat 
    until smooth and thick. 
    Preheat the oven to 
    300°F.

2. Add the egg yolks one at a time and mix well after each addition. Add the 
    vanilla and mix. 

3. Ladle 1/4 cup of the chocolate mixture on a ramekin and layer a mango 
    half, sliced thinly, over it. Fill the ramekin with more of the chocolate 
    mixture. Do the same using three more ramekins. 

4. Arrange the ramekins on a baking dish and fill with hot water about 
    halfway the sides of the ramekins. Bake in the oven for 40 minutes. 

5. Remove the brulee and cool to room temperature. Chill in the fridge at
    least an hour before serving. 

Copyright 2012 LtDan'sKitchen blogs

To serve, sprinkle the sugar on top of the brulee. Heat the broiler and arrange one of the racks closest to the broiler. Lay the ramekins on a baking dish filled with ice and water. This will prevent the brulee from overheating. Broil only until the sugar is caramelized. This will take about 30 to 45 seconds. Cool for a little bit before serving.

Note: If the sugar is super fine in texture and instead of caramelizing, it clumps up to a white mass, you can spray a little bit of water to help it melt to the desired golden brown color. It is better to use the granulated white sugar which should melt quickly enough and turn golden brown easily.