Egg Yolks: 5
Granulated sugar: 40 grams
Salt: 10 grams
Vanilla Essence: 5 ml
Fresh Heavy Cream: 220 grams
Ripe Mango (Diced): 200 grams
Brown sugar: 30 grams
Mangi puree: 80 ml
Put the cream, granulated sugar, salt, vanilla essences and mango purée in a pan and bring to boiling point, stirring occasionally
Whisk the egg yolks together in a bowl and slowly pour in the mango mixture, whisking constantly.
Pour the mixture into six ramekins cups
Place in a roasting tin half-full of hot water. Bake in an oven preheated to 150C for 30 minutes or until just set.
Remove from the tin and cool it; Sprinkle the brown sugar on top and caramelize with a blowtorch
The top has crisped and then serve at room temperature with topping of dice cut mango