Mango lassi creme brûlée

Mango lassi creme brûlée

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Imagine a hybrid between a rich, creamy creme brûlée and a sweet, tangy mango lassi. This cardamom-spiked pudding is a glorious meeting of these two puddings. It doesn’t set quite as much as a traditional creme brûlée, particularly in hot weather, so remove it from the fridge and brûlée just before serving.


  • 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

Cooking Instructions


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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


Saadiyah Hendricks Recipe by: Saadiyah Hendricks
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Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

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