Mango Cardamom Crème Brûlée

Crème brûlée is delicious but mango cardamom crème brûlée is heavenly. It’s sweet fruity mango and warm aromatic cardamom combined with the sweet creaminess of traditional crème brûlée.

I love crème brûlée! It’s hard to see it on a menu and not order it, to be honest. But making it at home is not my go to when I think about making desserts. It’s not that it’s difficult to make, it’s just tedious and requires strict focus. Otherwise you end up with either sweet scrambled eggs, or something that looks like curdled splooge. BLECH! And no one needs that juju in their life. That delightful visual aside, I had mangoes that were quickly going for gorgeous to frightening so it only made sense to pulp them and make something summery and fabulous. So my Mango Cardamom Crème Brûlée was born.

Cardamom was meant to go in cream based desserts, if you ask me. It adds such a warm and aromatic note to any dish but when added to cream, it just infuses the entire dish with this amazing warm, woody, aromatic goodness that you taste in every bite. I don’t tend to be inarticulate but there’s certain things that you can’t explain beyond, it tastes like itself. When you ask people what cardamom tastes like the real answer is that it tastes like nothing but itself. When you ask Google what it tastes like, it gives you dumb answers like black pepper, pine, sweet, mint, citrus, and so on…clearly proving that people don’t know wtf they’re talking about. Can I also just say, it’s wildly annoying to not be able to curse on my site…but if I do, the Google Gods ding you and, of course, I’m an SEO b*t*h.

But back to the mango cardamom crème brûlée. There’s so many amazing dishes that we’ve stolen from the French, and this is definitely one of them. One of these days I’ll make a fusion escargot, but till then. This recipe is quite easy to follow but it’s not a set it and forget it. You need to keep a careful eye on it. Remember, you need to stir it consistently. You need to pay attention. Lastly, don’t eye ball measurements, stay focused! The biggest issues I’ve ever had making crème brûlée is just getting impatient and turning up the heat to make it cook faster – which ends up making it curdle. So take a deep breath and remember the goal is in sight!

Need more mango recipes? How about giving one of these a whirl:

Mango Cardamom Crème Brûlée

Course: DessertCuisine: Punjabi FusionDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

45

minutes

Resting Time

15

minutes

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Crème Brûlée :

• 3 cups heavy cream

• 1 1/4 cups mango puree

• 1/2 tsp cardamom, ground

• 8 egg yolks

• 1/3 cup sugar

• Serving:

• 1/4 cup cardamom sugar

Equipment/Specialty Items

• Green CardamomGreen Cardamom

Directions

• In a medium sized sauce pan bring heavy cream, mango, and cardamom to a simmer. Remember to stir consistently to avoid sticking or burning.
• Turn heat off and cover pot. Set aside for 15 minutes to allow the cardamom to infuse the cream.
• Preheat over to 350 degrees and place rack in the center of the oven.
• Whisk eggs and sugar together in a medium sized mixing bowl.
• Return cream to the stove and bring to a simmer. Remember to stir consistently to avoid sticking or burning.
• Remove cream from heat and slowly whisk into eggs. Make sure to add in the cream slowly to avoid curdling.
• Return the mixture to the sauce pan and bring to a simmer over medium low heat. Stirring constantly until it has turned to a thin custard. It should coat the back of a spoon.
• Remove from heat and pour into a non reactive bowl.
• Sieve mixture into ramekins.
• Place ramekins into a baking pan and fill baking pan with hot water until the ramekins are 1/2 way under water. Tent the banking pan with tin foil and place in the center of the oven.
• Bake for 30 minutes or until the sides have set but the center is still jiggly.
• Transfer the ramekins to a wire rack and let cool to room temperature.
• Cover and refrigerate for at least 4 hours or up to 3 days.
• Serving:
• Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard. Using a kitchen torch, melt the sugar according to the manufacturer’s instructions. Serve immediately.

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