Crème Brûléemango Bars - cooking recipe

Ingredients

150 g butter, softened
1 tsp vanilla extract
150 g icing sugar
4 None eggs + 12 egg yolks
300 g plain flour
1 tsp baking powder
200 g caster sugar
1 None vanilla pod, halved lengthways, seeds scraped out with the back of a knife
1 litre semi-skimmed milk
25 g cornflour
1/2 None ripe mango, peeled, stoned and diced
100-150 g brown sugar

Preparation

Preheat the oven to 325\u00b0F. Grease a 15 x 12 inch baking pan. Beat the butter, vanilla extract and powdered sugar with the whisk of a mixer until creamy. Beat in the whole eggs one at a time. Sift in the flour and baking powder and mix. Spoon into the pan and smooth out. Bake for 10 mins.
In a saucepan, bring the sugar, vanilla pod and seeds and 3 3/4 cups of the milk to a boil. In a bowl, mix the cornstarch and 1/2 cup of the milk until smooth, whisk into the hot milk mixture. Simmer for 1 min, stirring, remove from the heat and remove the vanilla pod. Beat the egg yolks with 6 tbsp of the milk mixture, stir into the remaining hot milk mixture.
Remove the cake from the oven and add the diced mango. Gently spread over the milk mixture. Bake at the same temperature for 12-15 mins, until set. Remove and allow to cool.
Cut into 42 strips and sprinkle with brown sugar. Heat with a cook's torch until the sugar is golden brown and caramelized.