Time
25 minutes to assemble 40 to 45 minutes to bake Total time: 70 minutes
A creamy brûlée with the rich taste of almonds and the sweetness of mangos. It's a cool dessert for a warm summer's eve.
INGREDIENTS
3 cups heavy cream 1-7 oz box Odense Almond Paste, grated 1 cup sugar, divided 1/2 teaspoon vanilla extract 6 egg yolks, chilled 1 ripe mango
TOOLS & EQUIPMENT
10-1/2 cup ramekins or custard cups
DIRECTIONS
Preheat oven to 300° F. Make a water bath by filling 2-9"X13" baking dishes with enough hot water to reach 1/2 way up the sides of the ramekins, use 2 or 3 ramekins as a guide.
Combine the cream, Almond Paste and 1/2 cup of the sugar in a heavy bottomed saucepan. Stirring, bring to a simmer over a medium heat. Remove from heat and mix in vanilla. Set aside for 15 minutes.
For an easy way to slice a mango; cut the mango in half vertically, on either side of its long oval stone (pit). Slice through the flesh, just to the skin (not through it) making 1/4 inch horizantal and then vertical cuts. Turn skin inside out, and cut squares into ramekins.
Beat egg yolks with a small amount of almond cream. Whisking constantly, slowly add yolk mixture into almond cream until combined. Do not whisk until foamy.
Fill ramekins and place into water bath. Bake in oven for 40 to 45 minutes until custards are set and have a uniform jiggle when moved gently.
Cool on a rack until cool enough to cover. Refrigerate until completely chilled.
Just before serving: lightly but evenly, sprinkle each brûlée with 1 teaspoon of remainging sugar. With a torch or under a broiler, heat sugar until it melts and caramelizes to a golden color. Watch this process carefully because if the sugar gets too browned, it will taste burned. Allow the caramel to harden a few minutes before serving.
