Ingredients
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 vanilla bean, halved lengthwise
- 2 cups heavy cream
- 1 1/2 cups diced (1/4-inch) firm-ripe mango (from 1 1/2 pounds)
- 3 tablespoons turbinado sugar such as Sugar in the Raw
- Special equipment: 6 (4-ounce) flameproof ramekins
Directions
- Preheat oven to 325°F.
- Whisk together yolks, granulated sugar, and salt in a bowl until combined well. Using tip of a knife, scrape seeds from vanilla bean into cream in a 2-quart saucepan, then add pod. Heat over moderate heat until hot but not boiling. Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
- Spoon 1/4 cup mango into each ramekin. Pour custard through a fine-mesh sieve into a bowl, then ladle over mango. Arrange ramekins in a roasting pan and bake in a hot water bath in middle of oven until custards are just set, 35 to 40 minutes. Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
- Preheat broiler.
- Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan 5 to 7 inches from heat until sugar is caramelized, 2 to 3 minutes.
