400 g canned mango slices in juice, drained
2 tbsp fresh or canned passionfruit pulp
6- 8 tsp caster sugar
1 cup milk
1 ½ cups cream
⅓ cup sugar
1 tsp vanilla extract
2 cm piece ginger, peeled and cut into thin slices
4 eggs, beaten
fresh mango flesh, to serve
lime slices, to serve
- Preheat oven to 140°C. Find an oven dish large enough to hold 6-8 ramekins or cups and fill with water to a depth of 2cm.
- To make Ginger Custard, place milk, cream, sugar, vanilla and ginger in a pot over a medium heat. As soon as the mixture comes to a simmer, remove from heat and stand for 10 minutes to allow the ginger flavour to infuse through the milk and cream. Whisk eggs lightly to break up, then stir into the milk and cream mixture. Strain through a fine sieve into a jug.
- Purée mangos and mix in passionfruit. Divide between 6-8 ramekins or heatproof cups. Pour the Ginger Custard mixture evenly over the top of the fruit. Place ramekins or cups in the water bath and bake until just set in the centres (about 35-45 minutes). Ginger Crème Brûlée with Mango can be prepared to this stage up to 48 hours ahead and chilled until required.
- Before serving, sprinkle the top of each crème brûlée with 1 tsp caster sugar and pop under a hot grill, watching carefully, until golden brown and lightly caramelised (or place on a heatproof bench or tray and use a blowtorch to caramelise the tops). Serve immediately or return to fridge for up to an hour. Serve with a garnish of fresh mango, lime and passionfruit.