Creme Brulée with BAM mango topping

Heat the sweet cream in a saucepan. Cut the vanilla pod lengthways and scrape the seeds into the cream, then add the remaining pod. Heat over a medium heat until the cream begins to simmer gently. Remove the saucepan from the heat and leave to stand for 10 minutes to infuse the vanilla.

Meanwhile, whisk the egg yolks and sugar in a large bowl until the mixture is light and creamy. Slowly pour the hot cream into the yolk-sugar mixture, stirring constantly to prevent the eggs from curdling.

Strain the mixture through a fine sieve to remove the vanilla pod and any lumps. Pour the mixture into the creme brulee containers. Place the containers in a baking tray and pour hot water halfway up the height of the containers into the tray to create a water bath.

Bake in a preheated oven at 150°C for about 30-35 minutes, until the custard is set but still slightly soft in the middle. Once baked, remove from the water bath and cool to room temperature then place in the fridge for at least 2 hours, but preferably overnight.

Just before serving, sprinkle an even layer of brown sugar on top. Caramelise the sugar with a gas burner until golden brown and crisp.

If you don''t have a burner, you can do this under a hot grill in the oven, but be careful not to burn the sugar.

For a refreshing touch, add BAM mango topping on top of the caramelised crust. This will add the sweetness and freshness of the mango to the creme brulée''s already wonderful flavour, elevating the dessert to a new level. The mango topping will ensure a perfect harmony of flavours and will make your dessert even more unique and unforgettable.

Try this combination and delight your guests with a sophisticated dessert that combines classic and tropical flavours.