Jamie: Fast & Simple
1 hr
Not Too Tricky
serves 5 to 6
About the recipe
Queen of puddings Ravneet Gill bakes her joyful brûlée on Jamie’s new series, Fast & Simple. Just 5 ingredients are needed to make this stunner, and the flavour combos are simply delicious. You’ll want to make it again and again.
Recipe From
Ingredients
INGREDIENTS
400ml double cream
200ml mango purée (fresh or canned)
90g caster sugar, plus 4 tbsp for the brûlée
juice of ½ lime
100g egg yolks (approx. 5 yolks)
EQUIPMENT
I use a 600ml ovenproof/casserole dish; roasting tray
Top Tip
If you don't have a blowtorch, place the dish under the grill, preheated to high, until the sugar is golden and bubbling in a few places – keep an eye on it as you’ll need to remove it as soon as this happens! Remove from the grill, then allow to cool completely before sprinkling the second layer of sugar on top, then repeat the process. Cool again before returning it to the fridge for 10 minutes before serving – the grill tends to heat the custard up too much so it needs a bit of extra cooling time.
Method
Ravneet says: “This is so good and refreshing in the summer months as it's low fuss and can be put together really quickly, and if your winter needs brightening up, make this. Canned mango pulp/purée really is a good ingredient for providing hope and joy when it feels a bit glum outside.”
- Preheat the oven to 130°C fan/150°C/gas mark 2 and put the kettle on. You will need to bake this in a bain-marie, so first find a roasting tray that the ovenproof casserole dish will fit comfortably in, as you will be filling the base of the roasting tray with hot water (see Kitchen Kit tip). Put the ovenproof dish inside its larger tray.
- In a saucepan, heat together the cream, mango purée, 45g of the sugar and the lime juice over a low heat until steaming, stirring occasionally.
- In a heatproof bowl, whisk the egg yolks with another 45g of the sugar until combined. When the cream mixture is steaming, pour it over the yolks and whisk to combine.
- Pour this into the ovenproof dish, then transfer to the oven (in its roasting tray) being careful not to spill it. (You can also pour the egg mixture directly into the ovenproof dish once it's in the oven, if you prefer, but it depends on the angle of your oven door.) Once it's in, using a jug or the kettle, pour enough hot water into the roasting tray to reach halfway up the sides of the ovenproof dish containing the brûlée mixture.
- Bake for 45 minutes. When it's ready, the custard should be set on top and the very middle should jiggle ever so slightly, but it shouldn't look wet. You should be able to lightly touch the edges with your fingertip and it should feel softly set.
- Carefully remove from the oven and leave it in the hot water for a few minutes before you remove the dish from the bain-marie. Leave on the side to cool before transferring to the fridge to cool completely, as this is best served cold.
- To brûlée, take the crème brûlée and if for any reason it looks wet on top, use a piece of kitchen paper to lightly touch the surface to remove this moisture. Sprinkle 2 tablespoons of the remaining sugar over the top (pick the dish up and tap the sides to distribute evenly, if you need to). Wipe the edges clean as those will bum if the blowtorch touches them. Blowtorch the sugar until it's caramelized, then leave it to sit for 35 minutes until it’s no longer hot. Repeat this process with the remaining 2 tablespoons of sugar and the blowtorch.
- Allow to cool so the caramel sets hard and then serve immediately.
Recipe from Baking For Pleasure by Ravneet Gill, published by Pavilion Books, 2023.
You’ll need a 600ml baking dish. To check, pop the dish on your kitchen scales, reset them to zero and pour in 600ml of water – it should reach just below the top of the dish, leaving an approximate 1cm gap. That's what you want.
You can find tinned mango pulp or purée in many large supermarkets.
Weigh the egg yolks if they look on the small side. You want about 100g in total, and they sometimes vary in size.
The mango custard base can be made, baked, cooled and chilled up to 3 days in advance (keep it refrigerated). Brûlée it just before serving.
If you want this for a large dinner party, double the recipe and bake it for longer, but just keep an eye out for the signs that it's done.
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