Instructions

1. Begin by preheating your oven to 325°F (160°C). This will ensure that the oven is at the right temperature when you are ready to bake the crème brûlée.
2. Prepare the mangoes by peeling and pitting them. Place the ripe mangoes in a blender or food processor and puree until smooth. Measure out 2 cups of the mango puree and set aside.
3. In a medium saucepan, combine the heavy cream and the mango puree. Heat the mixture over medium heat, stirring occasionally, until it is just about to simmer. Do not let it boil.
4. While the cream mixture is heating, whisk together the egg yolks and granulated sugar in a mixing bowl until the mixture is pale and slightly thickened. This should take about 2-3 minutes.
5. Once the cream and mango mixture is hot, gradually pour it into the egg yolk mixture while continuously whisking. This process is called tempering and will prevent the eggs from scrambling.
6. Add the vanilla extract to the mixture and stir until well combined. Make sure there are no lumps and the mixture is smooth.
7. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture.
8. Prepare four ramekins by placing them in a baking dish. Carefully pour the mango crème mixture evenly into each ramekin, filling them about three-quarters full.
9. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the crème brûlée gently and evenly.
10. Place the baking dish in the preheated oven and bake for about 30-40 minutes, or until the edges are set but the center still has a slight jiggle. The crème brûlée is done when a knife inserted into the center comes out clean.
11. Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. After cooling, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight for the best flavor.
12. Before serving, sprinkle an even layer of brown sugar on top of each chilled crème brûlée. Use a kitchen torch to caramelize the sugar until it is golden and bubbly. If you do not have a torch, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
13. Allow the caramelized sugar to cool for a minute before serving. This will create a hard shell on top of the creamy mango custard.
14. Serve the mango crème brûlée immediately and enjoy the delightful contrast of the crispy caramelized sugar and the smooth, fruity custard.