Mango Custards Warm

By Howie

Ingredients

• Caramel:
• 1/2 cup sugar
• 1 tb water
• Topping:
• 3 tb all purpose flour
• 3 tb brown sugar
• 1 tb sugar
• 1 tb unsalted butter, room temperature
• 2 tb macadamia nuts, chopped
• Custards:
• 1/2 cup whipping cream
• 2 extra-large eggs
• 6 tb sugar
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tb brandy or Calvados
• 1/2 tsp vanilla extract
• pinch of salt
• pinch of ground cinnamon
• pinch of ground nutmeg
• 1 mango, peeled, pitted and thinly sliced

Preparation

Step 1

1) For the caramel:
Stir sugar and water in a heavy, small saucepan over low heat until the sugar dissolves. Increase the heat and boil without stirring until the syrup turns golden brown, brushing down the sides of the pan with pastry brush dipped in water, about 5 minutes. Carefully pour caramel into bottom of six 2/3 cup souffle dishes. Set aside.

2) For the topping:
Mix the first 4 ingredients in a small bowl until the mixture forms moist crumbs. Add the nuts and press with your fingers until the mixture forms small clumps.

3) For the custards:
Preheat the oven to 325oF. Scald the cream in a heavy, medium saucepan. Whish the eggs, sugar and butter in a medium bowl. Gradually whisk in the hot cream mixture. Add the brandy, vanilla, salt and spices and whisk to blend. Arrange the mango slices atop the caramel in souffle dishes. Spoon the custard over. Sprinkle the topping over the custards. Place the souffle dishes in a heavy, large baking pan. Place the pan in the oven. Add enough water to the pan to come halfway up the sides of the dishes. Bake until a knife inserted into the center of the custards comes out clean, about 45 minutes. Remove the custards from the water. Transfer to plates and serve.