Mango Creme Brulee

Directions

1. 1
   Preheat oven to 325 degrees farenheit.
2. 2
   Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
3. 3
   Place this custard mixture into a 2qt saucepan.
4. 4
   Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
5. 5
   Heat over moderate heat until hot but not boiling.
6. 6
   Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
7. 7
   Spoon 1/4 c mango into each ramekin.
8. 8
   Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
9. 9
   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.
10. 10
    Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
11. 11
    Preheat broiler.
12. 12
    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.
13. 13
    *Note* A blowtorch can be used to caramelize the sugar topping instead of the broiler.