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 1/2 cups diced (1/4-inch) firm-ripe mango (from 1 1/2 pounds)
• 3 tablespoons turbinado sugar such as Sugar in the Raw
• Special equipment: 6 (4-ounce) flameproof ramekins

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

egg yolks, sugar, salt, vanilla bean, heavy cream, mango, turbinado sugar, flameproof ramekins

Taken from www.epicurious.com/recipes/food/views/mango-creme-brulee-108126 (may not work)