Mango Coconut Creme Brulee

I did promise that we would also be including reviews of places to find inspired – or even just decent – vegetarian food, which would of course give us the perfect excuse to eat out more regularly.

Returning to one of my old favourites in Manchester, the Thai restaurant Chaophraya, I was deeply disappointed. What used to be an exquisite platter of vegetarian tapas had now been transformed into a bizarre selection of indistinguishable deep-fried blobs with a fiery salad overpowered by fishy nam pla! The most interesting sounding dessert (green tea and coconut cream crepe) arrived with ice cream that resembled the inside of an Arctic Roll. It was all very hard work, despite providing a moderately acceptable photo. However… it did make me think about how to combine Asian flavours with traditional European desserts.

Mango Coconut Crème Brûlée

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Ingredients

250mg mango puree

150ml coconut cream (not milk)

100ml double cream

2 tbsp caster sugar

1 large egg

2 large egg yolks

¼ tsp cinnamon powder

1-2tsp lime juice

4 tbsp cater sugar

Makes 4 small brûlées

It is becoming increasingly difficult to find ripe, flavoursome mangoes. For cooked desserts, unless I can find the luscious Alphonso, which has a very short season (April to May), I often use canned slices or puree.

If you are using a fresh mango, cut down towards the flesh to create a ‘hedgehog’ effect as shown in the picture below. An average mango should yield approximately 150-200mg pulp, then pop the slices in a small blender and pulse until you have a thick puree.

Spoon 150mg along with the two creams and the sugar into a small pan and bring to just below boiling point, stirring occasionally. Although it might be more authentic to use a dark sugar, that turns the crème rather too dark I find. Have a taste at this stage before adding the eggs – you may find it needs a little more sugar.

Then whisk the egg and egg yolks in a bowl and slowly pour into the crème, whisking all the time. Pour the mixture into 4 small ramekins and place in a roasting pan half full of hot water. If like me, you find it hard to manoeuvre this into the oven just pour the water in after you have popped the pan on the oven shelf.  Bake at Gas 2/150C for 25-30 minutes until just set but a bit wobbly.

Take the puddings out of the pan and let them cool. Sprinkle a tablespoon of caster sugar onto each and use a small blow torch to create a thin caramelized topping. If you don’t have a blow torch (or find it difficult to fill as I do) place the puddings on a baking tray and caramelize under a hot grill. Do remember that the ramekins will be very hot once you have completed this stage!

For the accompanying coulis just process the remaining mango with the cinnamon and lime juice, again you may want to add a little extra sugar. Serve as below, with a raspberry or two.