John Myers
Mango Creme Brulee with Caramelized Chili Asparagus
The perfect mango creme brulee with caramelized chili asparagus recipe with a picture and simple step-by-step instructions.
- 9 Pc. Eggs
- 250 ml Milk
- 150 g Sugar
- 1 Pc. Mango
- 25 g Cane sugar
- 150 g Asparagus white
- 25 g Cane sugar
- 1 Pc. Chili
- Balsamic vinegar crema
- Put whole eggs in a bowl and beat well. Then mix the sugar, milk and the peeled mango well with the cream and pour the mixture into any container. Put a bowl of cold water in the oven and bake the cream at 180 ° C (convection) for about 35 minutes.
- Before serving, sprinkle the firm cream with cane sugar and caramelize it with the burner. If you don’t have a burner on hand, you can put the creme brûlée with the brown sugar in the oven for another half a minute.
- Peel the asparagus well and let it steep in hot water. Caramelize the sugar in a pan. Toss the semi-firm asparagus stalks in the caramelized sugar with chilli and remove from the heat. Garnish with balsamic cream to serve.
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