Mango Crème Brûlée

In saucepan over medium heat, bring milk and coconut milk just to simmer, whisking. Lightly whisk together eggs, egg yolks and condensed milk; whisk in a few ladles of hot milk mixture. Pour into pan; reduce heat to low and cook, whisking, for about 8 minutes or just until thick enough to coat back of spoon. Stir in vanilla.

Divide mango among 8 ovenproof ramekins; top with custard. Set in large shallow ovenproof pan; pour in enough hot water to come halfway up sides of ramekins. Bake in 350°F (180°C) oven for 30 to 35 minutes or until set around edge but still slightly jiggly in centre. (Custards will set completely upon cooling.)

Remove from water and transfer to racks; let cool to room temperature. Cover and refrigerate for at least 2 hours or until chilled and set. (Can be refrigerated for up to 2 days.)

Fill 2 shallow pans with enough ice cubes to surround ramekins; nestle chilled custards among cubes. Pat dry surface of custards; sprinkle evenly with sugar.

Broil 6 inches (15 cm) from heat for 2 to 6 minutes or until sugar bubbles and turns dark brown, rearranging pans and removing each ramekin when ready. Refrigerate, uncovered, for at least 10 minutes before serving. (Can be refrigerated for up to 3 hours.)

Source : Canadian Living Magazine: March 1999