https://www.theguardian.com/food/2023/dec/01/christmas-desserts-recipes-mango-creme-brulee-brown-sugar-meringues-coffee-cream-cherries-ravneet-gill
Serves: - 6 +
Ingredients
400 ml double cream 200 ml mango puree 90 g sugar ½ lime, juiced 100 g egg yolks, 1=20g
Method
Heat 400 ml double cream, 200 ml mango puree, HALF the 90 g sugar and ½ lime, juiced until steaming Whisk {egg yolk} and remaining 90 g sugar until combined Add hot cream mixture Pour into one or more dishes in a preheated Bain Marie in a 120 degree oven Cook for 45 minutes, ensuring the water never boils
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