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Today is September 25, 2022

Mango Key Lime Créme Brûlée

Breads & Desserts


1 qt. heavy cream
1 tsp. vanilla extract
2/3 cup sugar
1 cup egg yolks (about 12 large eggs)
1/2 cup mango nectar
1/4 cup Key lime juice
Zest from 1 lime
Blackberries for garnish


Preheat oven to 325 F. In a small saucepan, heat cream and vanilla to simmer, but do not boil. In separate bowl, whisk together sugar and egg yolks. Add warm cream very slowly, whisking constantly to avoid cooking eggs. Add mango nectar, Key lime juice and lime zest. Divide among 8 (4-inch) ramekins. Place ramekins in bottom of large roasting pan. Place in oven and carefully pour enough hot water into roasting pan to come halfway up sides of ramekins. Bake until almost set in center when dishes are gently shaken, about 30 to 35 minutes. Using tongs, carefully remove ramekins from roasting pan and transfer to cooling rack. Let cool 30 minutes, cover and chill at least 3 hours and up to 2 days. When ready to serve, sprinkle each custard with 2 teaspoons sugar. Place ramekins on baking sheet and place under broiler until sugar is melted and browned, about 2 minutes. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours, but no longer than 4 hours so that topping doesn’t soften. Garnish with blackberries and serve. Serves 8.


From “Day in the Country: Sharing Our History, Heritage & Fabulous Fare Through the Generations,” Chapel of the Cross Episcopal Church, Madison County

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