>Mango Creme Brulee

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Mango Creme Brulee:

1-1/2 cups heavy (whipping) cream

1/4 cup sliced mango, pureed

1 teaspoon fresh lemon juice

3 egg yolks2 tablespoons sugar

1 teaspoon unsalted butter

In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the mango puree and lemon juice and simmer for 8 to 10 minutes. Remove from heat and strain into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowls, cover, and refrigerate.Torch
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About contessacatering

I went to The Art Institute of Seattle where I graduated with a full food science degree in Baking and pastry and culinary. After that working at several upscale resorts such as the Royal Hawaiian, in Oahu, The Kapalua Bay hotel in Maui and the Ritz Carlton, The Alexis and Monaco in Seattle. Then landing in Phoenix. In all of these resorts I worked side by side with some of the best chefs in the country. Making cakes for people such as Robert Mondovi’s 90th birthday. Learning how luxury and customer service can make any company successful, especially when it comes to cake and food. Cake Contessa is now the premier dessert delivery service in Arizona, we deliver cakes, cupcakes and desserts for all occasions using the highest quality ingredients. And we cater upscale events and weddings!
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One Response to >Mango Creme Brulee

  1. >Oh this was so amazing and delicious when you made it for my cooking event!

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