Mango Pistachio Crème Brûlée

Servings:

8-10 servings

Ingredients:

For the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened

For the filling:

• 2 large egg yolks
• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup chopped fresh mango
• 1 tablespoon pistachio paste
• 1 teaspoon vanilla extract
• Salt to taste

Instructions:

To make the crust:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together flour, sugar, and salt.
3. Add softened butter and mix until a dough forms.
4. Press dough into the bottom of a 9-inch round baking dish or a 8x8-inch square baking dish.
5. Bake for 20-25 minutes or until lightly golden.

To make the filling:

1. In a medium saucepan, combine egg yolks and granulated sugar.
2. Whisk in heavy cream and cook over medium heat, stirring constantly, until mixture thickens.
3. Stir in chopped mango, pistachio paste, vanilla extract, and salt.
4. Pour mixture into prepared crust.

To assemble the crème brûlée:

1. Let filling cool to room temperature.
2. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Just before serving, sprinkle a thin layer of granulated sugar over the top of each serving.
4. Caramelize sugar with a kitchen torch or under the broiler.

Notes:

• You can make the crust ahead of time and store it in an airtight container for up to 2 days.
• If using fresh mango, you may need to adjust the amount of sugar depending on the ripeness of the fruit.
• This recipe makes 8-10 servings.