Dried Mango Cream Brulee

Serves 4

Ingredients

• 125g Fruit for Life Dried Philippine Mango, soaked until soft
  
• 2 cups thickened cream
• 5 egg yolks
  
• 1/2 tspn vanilla essence
• 1/3 cup caster sugar

Drain mango and pat dry, divide evenly into 4 ramekins. Mix cream, vanilla essence, sugar, eggs and warm on stove, stirring constantly until thickened and coats the back of the spoon. Pour in ramekins and place on a tray. Fill the tray with water, half way up the ramekins.

Bake at 180C for 20 minutes or until set. Place brulees in the fridge until cooled. Sprinkle the top with brown sugar and place under a hot grill until the sugar is caramelized. Serve with double cream.

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