INGREDIENTS

INSTRUCTIONS

Preheat the oven to 300 degrees. In a saucepan, heat the cream, vanilla
bean, and salt to scalding. Remove the vanilla bean from the hot cream.
Slit it open with a knife and scrape the tiny seeds back into the cream. In
a bowl, beat the egg yolks and the sugar until well mixed and light in
color. Slowly add the hot cream, stirring constantly to melt the sugar and
not let the eggs scramble. Strain. Skim off any bubbles. Gently stir in the
mango. Divide the mixture among 8 ramekins. Place the ramekins in a
roasting pan. Fill the pan with boiling water to reach halfway up the sides
of the ramekins. Cover loosely with foil and bake for 55 to 65 minutes or
until the center is just beginning to set and no longer liquid. Remove the
ramekins from the oven and cool. Refrigerate, covered, for at least 3 hours
or overnight. Close to serving time, combine the sugars in a small bowl.
Preheat a broiler and sprinkle 1 tablespoon of the mixed sugars evenly over
the surface of each custard. Broil (as quickly as possible) until the sugar
is caramelized. Alternately, you can caramelize the sugar with a propane
torch. Serve within 1 hour to maintain the crispness of the sugar topping.
Serve garnished with mint sprigs and fresh berries, if desired. This recipe
yields 8 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9614 broadcast 07-16-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-06-1996
Recipe by: John Ash
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