- 1kg ripe mangoes
- 2 limes
- 75g brown sugar
- 2 tsp five spice
- 125g sugar
- 500ml cream (35%)
- 4 egg yolks
- 75g sugar
- 2 tsp ground ginger
Note: You can replace mangoes with peaches or nectarines
Preheat oven to 160C. Peel and dice mangoes. Grate the zest of 1 lime and squeeze the juice of
Put the mango, lime zest, lime juice, brown sugar and five spice into a small pan. Simmer, stirring
for 8-10mins until soft. Remove from heat.
Mash half of the mango mix, then stir it back to the pan.
Mix the yolks in a bowl with 25g of sugar. Heat the cream in a pan.
Stir the cream in the egg mix, return to the pan. Stir over a low heat for 5mins until the custard
lightly coats the back of the spoon.
Strain the custard through the sieve. Divide the mango among pots or ramekins. I used 6x150ml pots.
Carefully pour the custard over mangos.
Place pots in a roasting tray and pour in hot water to come 2-3cm up the sides of the pots. Bake for
30-35mins, until just set. Cool, then chill for at least 4 hours, or overnight, in the refrigerator.
Mix the remaining sugar with ginger. Sprinkle over the custards.
Ensure the sugar is spread evenly. Using a small blowtorch melt the icing sugar so that the tops of
If you don’t have a blowtorch, you can place the custards into a shallow flame-proof dish filled
with ice cubes and set them under preheated hot grill (or the top of your oven) until the sugar is