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Mango creme brulee

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Mango creme brulee


1 x Mango – cut into cubes and simmered with two tablespoons of orange juice until soft.

2 x 284ml Langage Farm double cream

4 egg yolks

2 tbsp. sugar

1 tsp. vanilla



Warm Langage Farm double cream in a pan.  Add egg yolks and sugar and gently stir until thick.  Add vanilla.

Place a layer of mango fruit in the bottom of ovenproof dish.  Strain the custard mixture over the mango to make sure there are no strands of egg.  Place the dish into a roasting tin with enough water to cover half way up the dish.

Bake for 30/40 mins at 140°C.  It is ready when the top is just starting to colour and a skin has formed.

Chill overnight in fridge.

Sprinkle over enough Demerara sugar to cover completely and place under a hot grill to melt the sugar, ensuring it doesn’t burn.

Chill for at least 2 hours before serving.

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