Dairy-Free Passion Fruit Mango Crème Brûlée Recipe

Passion Fruit Mango Creme Brulee (Dairy Free)

1 ripe mango, peeled and cut into small cubes

• 1¾ cups [425 ml] coconut cream the solid layer of cream scooped from refrigerated cans of coconut milk
• ¼ cup [60 ml] passion fruit juice from about 3 passion fruits
• 5 egg yolks
• ¼ cup [60 ml] sugar

For the brûlée crust

• ½ cup [125 ml] sugar

• Preheat the oven to 300°F (140°C). Place a large roasting pan or a deep baking pan near the oven and arrange six ¾-cup (175-ml) ramekins or small bowls inside the pan. Divide the mango cubes among the ramekins. Bring a kettle of water to a boil and keep it hot for the water bath.
• In a saucepan, heat the coconut cream and passion fruit juice until it simmers, then remove from the heat. In a mixing bowl, whisk the egg yolks and sugar until well combined and slightly pale. While whisking constantly, pour the hot coconut mixture slowly in a thin stream into the egg yolks to temper them and prevent curdling. Strain the combined mixture through a fine sieve into a measuring cup or bowl to ensure a silky custard.
• Carefully pour about 1 inch (2 cm) of the hot kettle water into the roasting pan around the ramekins. Gently fill each ramekin with the custard, distributing it evenly over the mango cubes. Transfer the roasting pan to the oven, taking care not to splash water into the custards. Bake for about 35 minutes, or until the edges are set but the centers still wobble slightly. The custards will finish setting as they cool.
• Remove the ramekins from the water bath and place them on a wire rack to cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours or overnight for best texture.
• To serve: Just before serving, sprinkle about 1 tablespoon of sugar evenly over each chilled crème. Shake the ramekin gently to spread the sugar into a thin, uniform layer.
• Blowtorch method: Hold a kitchen blowtorch about 6 inches (15 cm) away and move it in a steady circular motion over the sugar until it melts and turns a glossy golden brown. Move closer as the sugar begins to liquefy, but avoid lingering in one spot to prevent burning. The crust is ready when it is shiny and a warm caramel color. Serve immediately.
• Broiler method: Position an oven rack near the top and preheat the broiler to high. Place the ramekins on a baking sheet and set them under the broiler with the oven door slightly ajar so you can watch closely. Because broilers vary, rotate the baking sheet and rearrange the ramekins as needed to achieve even caramelization. Remove carefully and serve immediately; ramekins will be hot.
• Storage: Prepared crèmes can be stored, covered, in the refrigerator for up to 3 days. Do not caramelize the tops until just before serving, otherwise the crust will soften and lose its crispness.
• Tip: The custards should be cool or at room temperature before caramelizing. If they are too warm, the caramelization process may warm or even liquefy the custard. For blowtorch use, caramelize directly from the refrigerator. If using a broiler, chill the custards in the freezer for about 20 minutes before broiling to keep them firm while the sugar melts.

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