Mango Creme Brulee
Jose Gutierrez, Former Chef de Cuisine, at the famous Peabody Hotel in Memphis, Tennessee gave me this recipe for mango creme brulee. The caramelized bananas alone make it worth preparing.
Be sure the seeds are removed from the vanilla bean.Preheat you oven to 325 degrees F. In a 2 quart sauce pan bring the heavy cream, vanilla bean and 5 ounces of sugar to a boil.
Temper* the yokes with a little of the hot cream and then add to the sauce pan. Add the remaining 5 ounces of sugar. Whisk until everything is well combined. Remove the saucepan from the heat. Slowly add the mango puree and strain. Discard the vanilla bean.
Pour the mango cream into custard cups and bake in a Bain Marie** at 325 degrees F for 30 to 40 minutes. Refrigerate overnight.
Slice the bananas into thin slices and fan over each creme brulee, sprinkle1 teaspoon of sugar over the top of each creme brulee and scorch with a butane torch. You can also caramelize the top using the broiler. Broil on high just until the sugar starts to caramelize, about 2 minutes. Rotate for even browning.
Refrigerate the creme brulees for about 30 minutes to harden the toppings.
Time to prepare: 1 hour, 20 minutes.