300mls Thicken Cream
3 tbs Caster Sugar
1 Vanilla pod & seeds
100mls full fat Milk
8 Egg Yolks
2 large Mangoes
15 gms Pistachio
10 XO Brandy/Conac
Preheat the oven to 140 degrees.
In a small saucepan bring the milk, cream, vanilla pods & vanilla seeds to the boil. Remove from heat.
In a separate bowl beat the egg yolks and sugar with a hand mixer until pale (roughly 3 mins).
Cut in half 2 ripe Mangoes, using a large chefs spoon scoop out all the cheek & seed (be careful not to break or cut the skin) dice mango cheeks.
Make alfoil cups around the outside of each individual mango skin.
While whisking slowly pour the cream mixture into the yolk mixture.
Pour the mixture through a sieve (which will catch the pods) then add crushed pistachio's & mango into the strained mix and pour into 4 alfoil wrapped half mango skins.
Place the alfoil wrapped skins into a deep baking dish and pour hot water into the dish until it reaches half way up the alfoil w the mango skins 8.Place foil loosely over the dish and cook in the over for 25mins until the custard has set (you are still wanting a slight wobbly).
Remove from baking dish and allow to cool to room temp 10. Refrigerate for minimum 3 hours.
Place 1 to 2 tablespoons of sugar on top of the brûlée Pour 10ml XO.
Brandy Using a chefs torch in a circular motion heat the sugar and Brandy until Caramelised.
Credits: David Alexander
Photo Credits: David Alexander