Mango Creme Brulee

• 5 large egg yolks
• 1/3 cup granulated sugar
• 1/8 teaspoon salt
• 1 vanilla bean, halved lengthwise
• 2 cups heavy cream
• 1/2 cup diced firm-ripe mango (from 1 1/2 lb mango)
• 3 tablespoons turbinado sugar (Sugar in the Raw)

1. Preheat oven to 325 degrees farenheit.
2. Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
3. Place this custard mixture into a 2qt saucepan.
4. Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
5. Heat over moderate heat until hot but not boiling.
6. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
7. Spoon 1/4 c mango into each ramekin.
8. Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
9. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
10. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
11. Preheat broiler.
12. Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat) until sugar is caramelized, about 2 to 3 minutes.
13. *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.

egg yolks, granulated sugar, salt, vanilla bean, heavy cream, mango, turbinado sugar

Taken from www.food.com/recipe/mango-creme-brulee-233295 (may not work)