Creme Brulee (Image: Getty)
Starring on ‘s new series on Channel 4 Fast and Simple, demonstrated how to make the five-ingredient
The queen of puddings revealed all you need is double cream, mango puree, caster sugar, lime and egg yolks to make the pudding.
“It’s no-fuss and can be put together really quickly,” Ravneet promised. “If your winter needs brightening up, make this.”
Ravneet elaborated: “Canned mango pulp, or purée, really is a good ingredient for providing hope and joy when it feels a bit glum outside.”
Here’s how to make Ravneet Gill’s “no-fuss'” mango in under 60 minutes.
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Mango is so refreshing (Image: Getty)
Mango creme brûlée
Ingredients
- 400ml double cream
- 200ml mango purée (fresh or canned)
- 90g caster sugar, plus four tbsp for the brûlée
- Juice of half a lime
- 100g egg yolks (approximately five yolks)
Equipment
- 600ml ovenproof casserole dish
- Roasting tray
Method
Preheat the oven to 130C fan (150C/gas mark two) and put the kettle on. Fill the base of the roasting tray with hot water. Put the ovenproof dish inside its larger tray.
In a saucepan, heat together the cream, mango purée, 45g of the sugar and the lime juice over a low heat until steaming, stirring occasionally.
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A blow torch is needed for the sugary crust on top of creme brûlée (Image: Getty)
In a heatproof bowl, whisk the egg yolks with another 45g of the sugar until combined. When the cream mixture is steaming, pour it over the yolks and whisk to combine. Pour this into the ovenproof dish, then transfer to the oven (in its roasting tray).
Once it’s in, using the kettle, pour enough hot water into the roasting tray to reach halfway up the sides of the ovenproof dish containing the brûlée mixture. Bake for 45 minutes.
Ravneet said: “When it’s ready, the custard should be set on top and the very middle should jiggle ever so slightly, but it shouldn’t look wet. You should be able to lightly touch the edges with your fingertip and it should feel softly set.”
Carefully remove from the oven and leave it in the hot water for a few minutes before you remove the dish from the bain-marie (i.e. the hot water in the roasting tray). Leave on the side to cool before transferring to the fridge to cool completely.
Brûlée
Take the crème brûlée, sprinkle two tablespoons of the remaining sugar over the top. Blowtorch the sugar until it’s caramelised, then leave it to sit for 35 minutes.
Repeat this process with the remaining two tablespoons of sugar and the blowtorch. Allow to cool so the caramel sets hard and then serve immediately.
Jamie: Fast and Simple next airs on Channel 4 on Monday, October 7 at 8pm.