MEXICAN CHOCOLATE CRÈME BRÛLÉE WITH CANDIED MANGO
SERVES 4 PORTIONS
FOR THE CRÈME BRÛLÉE
2/3 cup (160 ml) full-fat coconut milk
1/3 cup (80 ml) water
5 tbsp. (60 g) organic cane sugar, plus more for sprinkling
1/4 cup (22 g) unsweetened cocoa powder
1 1/2 tbsp. (12 g) tapioca starch
1 tbsp. (8 g) cornstarch
1/4 tsp. cayenne pepper
1/8 tsp. ground chipotle chili powder
Pinch of Indian black salt (kala namak)
FOR THE CANDIED MANGO
1/4 cup (30 g) dried unsweetened mango, cut into 1-inch (2.5 cm) strips
2 tbsp. (24 g) organic cane sugar
1/4 cup (60 ml) water
Cayenne pepper, for dusting
NUTRITIONAL VALUES
Calories: 144kcal
Fat: 2.9g (2.3g S.Fat)
Carbs: 30.8g
Protein: 1.5g
Sugar: 21.5g
Sodium: 1029mg
METHOD
TO MAKE THE CRÈME BRÛLÉE
Preheat the oven to 170°C/325°F. In a blender, combine all of the ingredients and purée for at least 30 seconds, making sure there are no powdery chunks in the liquid. Pour the mixture into a small saucepan and bring to a simmer over medium-low heat.
Whisk the mixture continuously for 2 minutes, or until it thickens without becoming chunky. It should be thick enough to stick to a spoon and have the appearance of smooth gravy. It is critical that the corn starch dissolves and thickens but be careful not to overcook it in the saucepan.
In a casserole dish, place four 2 oz. (60 ml) ramekins. Fill the casserole dish halfway with water, so that it comes halfway up the sides of the ramekins. Pour the crème mixture into each ramekin carefully and place the dish in the oven, being careful not to splash the water.
Bake for 25 minutes, or until the casserole dish jiggles slightly when lightly tapped. Place the casserole dish on a cooling rack to cool.
Remove the ramekins from the dish, place them on a cooling rack, and place them in the refrigerator for 1 to 2 hours. When ready to serve, sprinkle 1 to 2 teaspoons sugar on top of the crème. Melt the sugar with a kitchen torch or broiler until it reaches a light brown/orange colour, or darker if desired.
TO MAKE THE CANDIED MANGO
Place the mango strips in the bottom of a skillet, sprinkle with sugar, and pour the water over them. Bring the mixture to a boil, then reduce to a medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until the mixture is syrupy and bubbly, with little liquid remaining. Remove the mango strips from the skillet and place them on a cooling rack lined with wax paper. You can keep them in the refrigerator until you're ready to serve the crème brûlée.
When ready to serve, sprinkle the caramelised sugar crust with a light dusting of cayenne pepper and top with a few candied mango slices.
Preheat the oven to 170°C/325°F. In a blender, combine all of the ingredients and purée for at least 30 seconds, making sure there are no powdery chunks in the liquid. Pour the mixture into a small saucepan and bring to a simmer over medium-low heat.
Whisk the mixture continuously for 2 minutes, or until it thickens without becoming chunky. It should be thick enough to stick to a spoon and have the appearance of smooth gravy. It is critical that the corn starch dissolves and thickens but be careful not to overcook it in the saucepan.
In a casserole dish, place four 2 oz. (60 ml) ramekins. Fill the casserole dish halfway with water, so that it comes halfway up the sides of the ramekins. Pour the crème mixture into each ramekin carefully and place the dish in the oven, being careful not to splash the water.
Bake for 25 minutes, or until the casserole dish jiggles slightly when lightly tapped. Place the casserole dish on a cooling rack to cool.
Remove the ramekins from the dish, place them on a cooling rack, and place them in the refrigerator for 1 to 2 hours. When ready to serve, sprinkle 1 to 2 teaspoons sugar on top of the crème. Melt the sugar with a kitchen torch or broiler until it reaches a light brown/orange colour, or darker if desired.
Place the mango strips in the bottom of a skillet, sprinkle with sugar, and pour the water over them. Bring the mixture to a boil, then reduce to a medium-low heat and cook for 10 to 15 minutes, stirring occasionally, until the mixture is syrupy and bubbly, with little liquid remaining. Remove the mango strips from the skillet and place them on a cooling rack lined with wax paper. You can keep them in the refrigerator until you're ready to serve the crème brûlée.
When ready to serve, sprinkle the caramelised sugar crust with a light dusting of cayenne pepper and top with a few candied mango slices.
RECIPE NOTES
To make torching or broiling the sugar crust easier, I recommend putting the sugar in a food processor and grinding it finer so that it melts more easily.
