Guild Wars 2 – Mango Cilantro Creme Brulee

Tomorrow (August 30th) Guild Wars 2 will be hosting a Special Live Event to discuss the future of the game and new things to come. I am excited and can’t wait to hear where the story is going next. I know we only recently ascended cooking but based on previous updates, we will be seeing a handful of new region-based recipes with these updates. Until then, I get to enjoy the new ascended cooking collection. I really like how all of the collections have you go back and learn the specialties of each of the regions. It helps me understand the world of Tyria and the characters that live there. I love how much thought the team has put into the crafting and the whole journey to reach ascended crafting.

The next ascended recipe we are cooking up is a mango cilantro creme brulee. It will require your cooking skills to be leveled up. Once again, we are working with egg yolks. It is extremely important that you have all the ingredients ready before you start cooking. Another thing to keep in mind is to never let the custard filling go over 180°F when baking. This will cause the custard to curdle. On the plus side, we do get to use a kitchen torch and caramelize sugar. If you are unfortunate enough to have the gene that causes cilantro to taste like soap, do not use it. I had a friend taste this dessert and they were extremely confused why anyone would want to eat it. If that is the case, just leave it out and you will have a wonderful mango and lime creme brulee.

Ingredients:
3 large mangoes, skin removed and cut into chunks
3 limes
6 egg yolks
2 cups heavy cream
3 sprigs of cilantro
¼ cup sugar
1 tsp salt

Preheat oven to 325°F. Place the meat of 2 mangoes and lime juice in a blender and blend until smooth. Transfer to a large bowl. Add the egg yolks and whisk together. 

Combine heavy cream, cilantro, sugar, and salt in a saucepan over medium-high heat. Bring to a simmer. Simmer for 10 minutes. Remove the cilantro.

Carefully and slowly pour the heated cream into the bowl while constantly whisking.

Split between 6 ramekins. Place the ramekins inside a deep baking sheet and fill it with water about half way. Place in the oven and bake for 35 to 45 minutes, or until the edges are set but the centers jiggle slightly. 

Remove from the oven and the ramekins from the baking dish. Let them cool to room temperature. Once they are completely cooled, place the creme brulee in a refrigerator for at least three hours.

Before serving, sprinkle the top of the brulee with sugar. Use a torch to melt and caramelize the sugar to amber in color.

Print Recipe

Mango Cilantro Creme Brulee

Ingredients

• 3 large mangoes skin removed and cut into chunks
• 3 limes
• 6 egg yolks
• 2 cups heavy cream
• 3 sprigs of cilantro
• ¼ cup sugar
• 1 tsp salt

Instructions

• Preheat oven to 325°Place the meat of 2 mangoes and lime juice in a blender and blend until smooth. Transfer to a large bowl. Add the egg yolks and whisk together.
• Combine heavy cream, cilantro, sugar, and salt in a saucepan over medium-high heat. Bring to a simmer. Simmer for 10 minutes. Remove the cilantro. Carefully and slowly pour the heated cream into the bowl while constantly whisking.
• Split between 6 ramekins. Place the ramekins inside a deep baking sheet and fill it with water about half way. Place in the oven and bake for 35 to 45 minutes, or until the edges are set but the centers jiggle slightly.
• Remove from the oven and the ramekins from the baking dish. Let them cool to room temperature. Once they are completely cooled, place the creme brulee in a refrigerator for at least three hours.
• Before serving, sprinkle the top of the brulee with sugar. Use a torch to melt and caramelize the sugar to amber in color.