Crème Brûléemango Bars

Name: Crème Brûléemango Bars
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

12 ingredients

4 steps

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

Directions

1

Preheat the oven to 325°F. 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.
2

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.
3

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.
4

Cut into 42 strips and sprinkle with brown sugar. Heat with a cook's torch until the sugar is golden brown and caramelized.