CrÈme Brûlée & Poached Mango

May 2021 View more

by Jérôme Landrieu, chef at A La Folie

Makes Four 5-ounce ramekins


1 cup water
1/8 cup fresh passion fruit, cubed
1 teaspoon fresh lemon juice
2 tablespoons granulated sugar
1/2 vanilla bean seeds
1 cup ripe mango, cubed


  1. In a saucepan, simmer water, passion fruit, lemon juice, granulated sugar, and seeds from half of a vanilla bean.
  2. Add mango and poach until translucent. Chill and set aside.


13/4 cups heavy cream
1 vanilla bean
4 large egg yolks, cool
1/4 cup granulated sugar (plus a little extra)
Kosher salt


  1. Position a rack in the center of an oven heated to 300. Put a pot of water over high heat to boil (for use later). Place four 5-ounce ramekins in a baking dish.
  2. Pour the cream into a small saucepan. Split vanilla bean and add the seeds and bean to the saucepan. Whisk lightly. Bring cream to simmer, then remove from heat and cool to 165.
  3. In a mixing bowl, whisk egg yolks, sugar, and pinch of kosher salt. Whisk 1/2 of the cooled cream mixture into the yolk and stir to temper. Whisk in remaining cream lightly. Sieve mixture into a fresh bowl.
  4. Distribute cream mixture equally into four ramekins in baking dish. Slowly pour boiling water into baking pan (avoiding ramekins) until water reaches 2/3 of the way up the dishes.
  5. Lightly cover dish with aluminum foil and place in center of oven. Bake approximately 50 minutes.
  6. Remove baking pan from oven, lift ramekins from water with tongs. Let cool 30 minutes before refrigerating (can be stored up to 2 days).
  7. Before serving, sprinkle ramekin with granulated sugar. Using a torch, caramelize sugar until golden brown. Spoon poached mango on top.

    Photo courtesy Alexis Karter