Ingredients Weight Measure
Heavy cream 1-1/2 qts.
Vanilla bean, split and scraped 1 ea.
Cinnamon stick 1 ea.
Mango coulis 3 Tbsp.
Egg yolks 12 ea.
Egg, whole 1 ea.
Sugar 6 oz.
Mangoes, fresh, peeled and sliced thin 7 ea.
Granulated sugar, for caramelizing as needed
Mint, fresh, for garnish as needed
TABASCO® brand Chipotle Pepper Sauce 1-1/2 Tbsp.


  1. Combine cream, vanilla bean and cinnamon stick in heavy saucepot over medium heat. Gently simmer for 10 minutes. Remove from heat. Add mango coulis and stir.
  2. In large stainless steel bowl, place egg yolks, whole egg and 6 oz. sugar. Whisk just to mix. With wooden spoon, temper cream mixture to egg mixture. With 4-oz. ladle, portion into brulée bowls.
  3. Place into water bath and into a preheated 350°F oven for 55 minutes, or until custard is set.
  4. Allow to cool.
  5. Place a fan of 5 slices of mango on each custard and dust with caramelizing sugar. Caramelize with blowtorch, garnish with sliced mango, mango coulis and mint.

Yield: 13 servings