Tequila and Mango Crème Brûlée

Tequila and Mango Crème Brûlée IMAGE Image by: Tequila and Mango Crème Brûlée IMAGE Author: Canadian Living

This silky dessert is spiked with tequila and fragrant mango. Canned mango purée is available in the international aisle of many grocery stores, as well as in Asian and Latin American markets.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2015



In small saucepan, combine cream and 2 tbsp of the sugar; bring to gentle boil over medium heat. Set aside.

In bowl, beat egg yolks with 2 tbsp of the remaining sugar until pale and thickened, about 2 minutes. Stirring constantly with heatproof spatula, add cream in slow, steady stream. Whisk in mango and tequila. Strain through fine-mesh sieve into clean bowl.

Divide egg mixture among four 6-oz (175 mL) ramekins; arrange ramekins in shallow roasting pan. Pour in enough hot water to come halfway up sides of ramekins.

Bake in 325?F (160?C) oven until skin forms on surfaces, edges are lightly set and custard is still jiggly in centres, 55 to 60 minutes.

Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Sprinkle remaining sugar evenly over tops of ramekins. Place on rimmed baking
sheet; broil, 6 inches (15 cm) from element, watching carefully, until sugar is melted and caramel colour, 2 to 4 minutes. Let cool slightly before serving.

Tip from The Test Kitchen: Make your own mango purée by whirling diced mango in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Transfer to a cheesecloth-lined sieve and let drain for 4 hours before using.

Sunwing resorts

Chef Freddy adds a layer of mango purée at the bottom of his tequila-scented crème brûlée, but also suggests adding diced mango, or stirring the mango purée right into the custard to flavour the entire mixture. We chose the latter option in Canadian Living's Tested-Till-Perfect version so you can experience a burst of mango flavour in every single bite. At Royalton Riviera Cancun, one of the resorts in Sunwing's Family Collection™, Chef Freddy provides each guest at his table with a mini blowtorch so they can brown their own sugar topping—which is so much fun on vacation, but may not be practical for entertaining at home. So we've given you easy broiler directions for making your shiny brûlée tops.

We took the trip–now it's your turn! Enter for your chance to win The Canadian Living Culinary Escape with Sunwing.ca .

Nutritional facts per serving: about

  • Fibre 0 g
  • Sodium 43 mg
  • Sugars 22 g
  • Protein 5 g
  • Calories 474.0
  • Total fat 40 g
  • Potassium 135 mg
  • Cholesterol 320 mg
  • Saturated fat 23 g
  • Total carbohydrate 25 g


  • Iron 6.0
  • Folate 15.0
  • Calcium 8.0
  • Vitamin A 43.0
  • Vitamin C 8.0
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Tequila and Mango Crème Brûlée