Tired of having to go to a restaurant every time you want to have one of these delicate little desserts? Use this easy recipe to make it at home all by yourself.
Place the mango juice and cream in a small saucepan and bring to the boil. Meanwhile, lightly whisk egg yolks and sugar in a bowl.
Slowly whisk in the boiled mango cream until smooth.
Divide mixture between 4 x 200ml ramekins and place in a deep-sided oven dish half filled with boiling water.
Cover the baking dish with foil and cook in a preheated oven of 140°C for 45 minutes or until custards are set.
Allow to cool, then refrigerate for a minimum of 6 hours.
To Serve: Make the brulee topping by sprinkling a teaspoon of castor sugar over each custard and caramelize the sugar using a blow-torch or by placing custards under a hot grill until well browned. Serve immediately.