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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
5 large egg yolks |
1/3 cup granulated sugar |
1/8 teaspoon salt |
1 vanilla bean, halved lengthwise |
2 cups heavy cream |
1 1/2 cups diced (1/4-inch) firm-ripe mango (from 1 1/2 pounds) |
3 tablespoons turbinado sugar such as sugar in the raw |
Directions:
1. Preheat oven to 325°F.
2. Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
3. Spoon 1/4 cup 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 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.
4. Preheat broiler.
5. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.
6. Cooks' note: A blowtorch can be used to caramelize the sugar topping instead of the broiler.
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