Mango Crème Brûlée

Ingredients

• 250 ml soy drink (soy milk)
• 250 ml coconut milk
• 1 tsp freshly grated ginger
• 0.5 tsp lime zest (unprocessed)
• 50 g sugar
• 5 egg yolks
• 2 mangoes
• 2 Tbsp brown sugar (for sprinkling)
• 2 tbsp coconut flakes
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 120 °C (240 °F) with both top and bottom heat.

2. 2.

   Bring the soy milk, coconut milk, ginger, and lime zest to a boil. Whisk the egg yolks with the sugar until creamy but not frothy, then gradually pour in the hot milk while whisking. Strain the mixture into oven‑proof ramekins.

3. 3.

   Place the ramekins on a deep baking sheet or in a roasting pan, and carefully add enough hot water so that the ramekins sit about two‑thirds submerged. Bake the crème for about 1 hour (or up to 10–15 minutes longer) until set.

4. 4.

   Remove from the oven, cool slightly, then refrigerate completely until chilled.

5. 5.

   Peel the mangoes, remove the pits, and dice them into cubes.

6. 6.

   Before serving, sprinkle the top of each crème with brown sugar and caramelize it with a kitchen torch (or briefly under a hot grill) until the surface is lightly browned.

7. 7.

   Finally, scatter the mango cubes and coconut flakes over the brûléed tops, dust with powdered sugar, and serve.