| Softened butter or vegetable-oil
cooking spray for the ramekins
2 cups heavy cream
6 large egg yolks
1/4 cup superfine sugar
1/2 cup mango puree (see Note)
4 tablespoons dark brown sugar, dried (see page xx)
Six 4-ounce ramekins
Place the oven rack in the middle position and preheat the oven
to 325°F.
Lightly butter or spray the ramekins.
In a small saucepan, heat the cream just until steam begins to
rise.
In a medium bowl, whisk the egg yolks until slightly thickened.
Whisk in the superfine sugar.
Slowly whisk the cream into the beaten egg yolks.
Set the ramekins in a large baking pan; lined with a dish
towel. Spread 1 tablespoon of mango puree on the bottom of each
ramekin. Ladle the cream mixture over the mango puree. Place the
pan on the oven rack and carefully pour enough hot water into the
pan to come halfway up the sides of the ramekins. Bake, uncovered,
until the crèmes are just barely set, about 30 to35 minutes.
Serve the crèmes immediately, or hold for up to 1 hour.
|
Carefully remove the pan from the oven.
Using a dish towel, carefully remove the ramekins from the hot
water and cool to room temperature on a baking rack. Cover the
ramekins with plastic wrap and refrigerate until chilled, about 2
hours, or even overnight.
When ready to serve, adjust the oven rack to the second-highest
position and preheat the broiler. Remove the chilled crèmes from
the refrigerator, uncover and gently blot any moisture on the
surface of the crèmes with a paper towel. Sprinkle each one
evenly with 2 teaspoons of the dried brown sugar. Set the ramekins
on a baking sheet and slide it under the broiler. Broil, watching
constantly and rotating the pan for even caramelization, until the
toppings are bubbling and a rich brown, about 2 to 3 minutes,
depending on the intensity of the heat. Alternatively, brown the
tops with a propane torch until the sugar bubbles and browns,
about 1 to 2 minutes.
Note: Mango puree is available frozen and in aseptic packaging
in Latin markets and some specialty stores, but you can easily
make your own: One ripe mango yields approximately 1/2 cup of
pulp. To peel a ripe mango, stand it upright on a cutting surface.
Cut vertical slices all around the pit to remove the flesh. Scrape
the flesh off of the skin. Chop the pulp and put it in a blender
or food processor. Add 1 1/2 tablespoons of sugar and 1 tablespoon
of fresh lemon juice. Process for 30 seconds, or until smooth.
Makes about 1/2 cup of pulp. |
