Mango Creme Brulee

From gourmet magazine may 200, for zwt 3. you will need 6 (4oz) flameproof ramekins for this dessert.

Preheat oven to 325 degrees farenheit.

Whisk together egg yolks , granulated sugar , and salt in a bowl until combined well.

Place this custard mixture into a 2qt saucepan.

Using the.

Heat over moderate heat until hot but not boiling.

Discard pod and add cream to egg mixture in a slow stream , whisking until combined.

Spoon 1 / 4 c mango into each ramekin.

Pour custard through a fine mesh sieve into a bowl , then ladle over mango.

Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set , 35 to 40 minutes.

Transfer custards with tongs to a rack to cool , then chill , uncovered , at least 4 hours.

Preheat broiler.

Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan until sugar is caramelized , about 2 to 3 minutes.

egg yolks, granulated sugar, salt, vanilla bean, heavy cream, mango, turbinado sugar