Ingredients

Method

• 5 free-range egg yolks
• 300 g caster sugar, plus extra to brûlée
• 3 T plain yoghurt
• 350 g mango purée
• 1 ¼ cups cups cream
• 1 t vanilla essence
• A few strands of saffron
• 1 t ground cardamom, extra for garnishing

Method

Ingredients

1.    Preheat the oven to 165°C.

2.    Beat the egg yolks and sugar until pale and fluffy using an electric mixer.

3.    In a bowl, mix the yoghurt and mango purée.

4.    Bring the cream, vanilla, saffron and cardamom to a boil in a saucepan, then remove from the heat.

5.    Whisk the cream mixture with the egg yolks and sugar, then fold in the yoghurt and mango. Return to a low heat and allow to thicken, stirring continuously.

6.    Strain the mixture, then pour into ramekins.

7.    Place the ramekins in a deep ovenproof pan and carefully fill the pan with boiling water to come halfway up the sides of the ramekins.

8.    Bake in the oven for 30–40 minutes, or until centres are barely set and are slightly wobbly. Remove from the oven and allow to cool completely, then chill for at least four hours or overnight.

9.    When ready to serve, sprinkle a layer of caster sugar and a dusting of cardamom over each one, then brûlée using a blowtorch.

Find more sweet treat recipes here. 

Videography: Romy Wilson
Photograph: Shavan Rahim
Food assistant: Emma Nkunzana