Ingredients & methods of Mango Creme Brulee in Terracotta Bowls
Ingredients:
· 2 mangoes finely chopped
· ¾ cup of sugar +3 spoons of sugar separate
· ¼ cup of corn flour
· 3 table spoons of salted butter
· 650 ml of coconut milk (full cream)
· 2 table spoons of lemon juice
· 1 ½ table spoon of vanilla essence
· 2 pinches of saffron to garnish
· few mint leaves to garnish
· 6-8 terracotta bowls soaked in water for 2-3 hours
- In a pan add sugar, corn flour and coconut milk. Stir it continuously on high flame. Once starts boiling put the flame on slow fire, add lemon juice and stir well. Don’t leave stirring for a second also. Once it starts getting little thicker add vanilla essence and butter and stir well. Stir it till you get the consistency shown in the video. Once it’s done, switch of the flame and let it cool a bit. Dry the terracotta bowls and place 2 big spoons of the crème in it. Keep space for mangoes. Let it set in the refrigerator for 1-2 hours. Pre-heat the oven at 180 degrees Celsius. Take your crème bowls. Spread a spoon of sugar and keep it in the oven for 10 minutes till the sugar gets brown. Best is to do it with blow torch. Layer the chopped mango on top of it. Garnish with mint leaves and saffron.
