Heat the whipping cream, open the vanilla bean and scrap the inside into the cream.
Do not let it boil.
Add the pureed mango and mix.
In a bowl whisk egg yolks with withe sugar until pale.
Add the cream mixture to the eggs.
Pour the preparation into the ramekins and cook them into a bain-marie for 40 minutes.
Take them out of the oven and let them cool down completely.
Put them in the refrigerator for 3 hours uncovered.
When it is time to serve, you have 2 options for the top caramel layer: blow torch or oven broiler
If using a blow torch, sprinkle brown sugar evenly on top of each ramekin and caramelize.
If using the oven, turn on your broiler, put the ramekins in the freezer for 15 minutes (to avoid the crème brulee to heat again), sprinkle brown sugar, and put them in the oven to caramelize for 3 minutes.
Only caramelize the top when Creme Brulee are ready to be served or the caramel will dissolve. Next I am trying Crème Brulee with African flavors such as Baobab, Tamarind, Hibiscus. Stay connected to not miss it.