Brûléed Creams with Mango, Lime and Five Spice

Step-by-step Recipe


  • 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
both limes.

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
are caramelised.


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

Brûléed Creams with Mango, Lime and Five Spice

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