Mango creme brulee with Rooibos

4 people

Ingredients

• 2 ripe mangos (out of the freezer)
• 80 grams of sugar
• 350 ml whipped cream
• 1 teaspoon Suid Afrika Rooibos
• 4 cardamom pods, slightly bruised
• 5 egg yolks
• 50 grams cane sugar

Instructions

1. Clean the mangos and cut the flesh into cubes. Bring to boil with 30 grams of sugar and 2 tablespoons of water. Let it soften and puree it all. Weigh 200 grams of the puree.
2. Heat the cream with the cardamom pods and the Suid Afrika Rooibos stirring occasionally over low heat until boiling. Strain the cream and mix with the mango puree. Beat the egg yolks with the remaining sugar and slowly stir in the still warm mango cream.
3. Preheat the oven to 125˚C.
4. Lightly grease soufflé molds with butter or oil and pour in the mango mixture. Place the baking dishes side by side in the large baking dish. Pour in enough hot water until the molds are 2/3 under water and place the oven dish in the oven.
5. Let the mango cream set in the oven for about 45 minutes. Let the mango cream cool down and then put it in the fridge overnight. Sprinkle the cold cream with a thin layer of cane sugar and caramelise it with the crème brulee burner. Serve with a cup of rooibos tea.