Mango cream brulee

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Technique: Bake Recipe
Difficulty: Hard

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3

Ingredients

  • 500 g - fresh Cream
  • 250 g - Egg yolk
  • 150 g - Sugar
  • 150 g - Mango puree
  • 1 - pod vanilla stick
  • For Spice Mascarpone:
  • 100 g - mascarpone cheese
  • 5 g Star anise
  • 1 - Lemon rind
  • For Sesame tulip cigar:
  • 100 g - Butter
  • 50 g - Egg white
  • 75 g - flour
  • 50 g - Sugar

How to Make Mango cream brulee

  • Heat the cream with vanilla stick.
  • Mix in puree with 130 g egg yolks.
  • Whisk the other 130 g egg yolk with sugar.
  • Mix the warm cream and puree in whisked egg yolks.
  • Pour in desired mould.
  • Bake at 130 degrees Celsius.
  • For spice mascarpone:
  • Mix mascarpone cheese with star anise and lemon rind.
  • Keep it refrigerated.
  • For sesame tulip cigar:
  • Cream the butter in a blender.
  • Add in egg while slowly blending and mix well.
  • Add in sugar slowly and mix well.
  • Pour the batter into a bowl and fold in the flour. Scoop 2 to 3 spoonful of the batter into a bowl and fold in the flour.
  • Allow the mixture to spread into a round shape and bake at 180 degree C for 6 minutes.
  • While hot, roll the baked waffle into cigar shapes (Note: once cold, the waffle cannot be rolled).
  • Serve with spice mascarpone in sesame tulip cigar.