Mango Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat the oven to 325°F (160°C). Arrange six 4–6 oz (120–180 ml) ramekins in a deep roasting pan large enough to hold them with at least 1 inch (2.5 cm) between each.

Warm dairy: In a medium saucepan, combine the heavy cream and coconut milk. Split a vanilla bean, scrape the seeds into the milk and add the pod (or add vanilla extract later). Heat over medium until just below a simmer (small bubbles at edges), about 5–7 minutes. Remove from heat and let steep for 10 minutes to infuse vanilla.

Whisk eggs and sugar: While cream steeps, whisk together the egg yolks, 1/2 cup granulated sugar (for custard), and salt in a bowl until pale and slightly thickened, about 1–2 minutes.

Temper eggs: Remove the vanilla pod from the cream. Slowly pour about 1/3 of the warm cream into the egg yolks while whisking constantly to temper. Continue adding the remaining cream in a thin stream, whisking, until incorporated.

Strain: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits and vanilla pod remnants.

Fill ramekins: Evenly divide the custard among the ramekins, filling to about 3/4 full. Place the roasting pan with ramekins on the oven rack.

Bake in a water bath: Carefully pour very hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the ramekins (about 1/2–3/4 inch). Bake at 325°F (160°C) until the custards are mostly set but slightly wobbly in the center, about 30–40 minutes depending on ramekin size. Check at 25 minutes for smaller ramekins.

Cool: Remove ramekins from the water bath using tongs or oven mitts and place on a wire rack. Let cool to room temperature, then refrigerate uncovered for at least 3 hours or up to 2 days to fully set.

Make mango purée: Peel and dice the mango flesh if not using pre-cut. Place the mango in a blender or food processor with 1 tablespoon powdered sugar (optional) and blend until completely smooth. Taste and add a little more powdered sugar if you want it sweeter. Strain the purée through a fine mesh sieve if you want an ultra-smooth texture.

Layer purée: Once custards are fully chilled, spoon or pour about 1–2 tablespoons of mango purée onto the surface of each custard so it forms a thin, even layer. Chill for 15–30 minutes to let the purée set slightly on top.

Apply sugar for brûlée: Evenly sprinkle about 1 to 1 1/2 teaspoons (total will use the cup measured; reserve rest) of granulated sugar on top of each mango-layered custard to create an even coating. Alternatively, pour the remaining granulated sugar into a small bowl and distribute evenly across ramekins (approx 3/4 cup total used across six ramekins).

Caramelize sugar: Using a kitchen torch, hold the flame about 2–3 inches from the sugar and move in small circular motions until the sugar melts, bubbles, and forms a deep amber, crisp crust. If you do not have a torch, place ramekins on a baking sheet and broil on the top rack of the oven set to high for 2–4 minutes, watching closely to prevent burning. Let the caramelized tops rest for 1–2 minutes until hardened.

Toast coconut: In a small dry skillet over medium heat, toast the shredded coconut, stirring constantly until golden and fragrant, about 2–3 minutes. Remove immediately to a plate to stop further browning.

Prepare berries: Rinse and dry the berries. If using strawberries, hull and quarter them. Toss the berries gently with the lime zest (optional) to brighten flavor.

Garnish and serve: Once the brûlée tops are hardened, sprinkle a pinch of toasted coconut around the edge of each ramekin and place a few mixed berries on top or alongside each custard. Serve immediately so the sugar crust stays crisp.