Mango and cardamom creme brûlées
- 50g granulated sugar
- 325ml double cream
- 150ml tinned mango purée (from the world foods aisle of large supermarkets)
- ¼ tsp ground cardamom
- 1 medium free-range egg, plus 3 egg yolks
- 2 tsp demerara sugar
- Heat the oven to 100°C fan/gas ½. Combine the sugar, cream and mango purée in a saucepan over a medium-high heat. Cook, stirring, until the mixture just comes to the boil. Take off the heat, add the cardamom and stir to combine.
- In a large heatproof jug or bowl, whisk the egg and egg yolks. Slowly add the just-boiled cream and mango mixture to the eggs, little by little, whisking until the egg and cream mixture is fully incorporated.
- Put the ramekins on a baking tray, then divide the mixture among them. Put in the oven and bake for 20 minutes or until the mixture is set with a slight wobble in the centre. Remove, cool and chill.
- Sprinkle the tops evenly with demerara sugar and use a kitchen blowtorch to caramelise the sugar topping (or put under a hot grill for a couple of minutes). Serve straightaway.
- The brûlées can be made to the end of step 3, up to 1 day ahead, then kept covered in the fridge before continuing with step 4.