Mango creme caramel
Curries With Bumbi · ♥ 114 likes · 6.2K views · 8 min video
Read about custards, flans and crème brûlée in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¾ cup milk
- 100 g sugar
- 75 g sugar
Heat the milk on medium-low heat to a simmer without boiling; when small bubbles appear around the edges lower the heat, add the sugar and stir until dissolved, then take off the heat to cool.
Off the heat, put the sugar, 2 tablespoons water and a few drops of lemon juice in a light-coloured heavy saucepan.
- 2 tbsp water
- lemon juice
Cook on medium-low heat without stirring, 5 to 8 minutes until it starts to colour.
When it colours, lower the heat further and swirl the pan occasionally for even browning; take off the heat at an amber colour before it turns too dark.
- 1 tbsp hot water
Pointing the pan away, add 1 tablespoon hot water to stop the colour, then pour immediately into the custard bowls and swirl to coat the bottoms.
- 1 whole whole egg
Add the warm milk a little at a time, mixing constantly so the eggs do not scramble.
- canned mango pulp
Add the mango pulp, then strain the custard and remove the froth from the top.
Pour the custard into the bowls and cover each with aluminum foil.
Place a towel or a rack in the bottom of a pan, set in the bowls, and add boiling water about a third up their sides.
- hot boiling water
Cover the pan and steam on medium-low heat for 30 to 35 minutes, until the edges are set, the centre still jiggles slightly and a skewer or knife comes out clean.
Cool completely, cover and refrigerate at least 6 hours or up to 2 days.
Chilling and unmoulding