Mango Creme Brulee - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 325 degrees farenheit.
Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
Place this custard mixture into a 2qt saucepan.
Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
Heat over moderate heat until hot but not boiling.
Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
Spoon 1/4 c mango into each ramekin.
Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
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.
Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
Preheat broiler.
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.
*Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.