Mango-crème-brûlée with raspberry compote

Name: Mango-crème-brûlée with raspberry compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Whipped cream; 200 ml Milk; 5 TABLESPOONS Mangon nectar; 75 g + 25 g + 4 tablespoons sugar; 2 Eggs (Gr. M); 3 Egg yolk (Gr. M); 200 ml Sour cherry nectar; 2 TEASPOONS Cornstarch; 300 g frozen raspberries

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Whipped cream
200 ml Milk
5 TABLESPOONS Mangon nectar
75 g + 25 g + 4 tablespoons sugar
2 Eggs (Gr. M)
3 Egg yolk (Gr. M)
200 ml Sour cherry nectar
2 TEASPOONS Cornstarch
300 g frozen raspberries

Directions

1
Preheat the oven for the cream (electric cooker: 125 °C/circulating air and gas: not suitable). Mix cream, milk, mango nectar, 75 g sugar, eggs and egg yolk with a whisk. Place four ovenproof moulds (each containing approx. 250 ml) in a fat pan of the oven and fill in the egg milk.
2
Put the fat pan into the hot oven and pour on enough hot water to make the moulds for 2⁄3 stand in water. Let the cream stand for 30-40 minutes.
3
In the meantime, bring the cherry nectar and 25 g sugar to the boil for the compote. Mix cornstarch and 2 teaspoons of water and stir into the nectar. Bring to the boil, simmer for 2-3 minutes while stirring and remove from the heat. Stir in frozen raspberries.
4
Remove the ramekins carefully from the fat pan and let them cool down for about 30 minutes.
5
Sprinkle each cream evenly with 1 tablespoon of sugar. Caramelise with a kitchen gas burner or under the preheated grill of the oven. Serve crème brûlée with raspberry compote.