- 4 large egg yolks
- 400m double cream
- 100g White Madagascar Chocolate Chopped
- Zest of a lime
- 15ml Local honey
- 1 vanilla pod, halved lengthwise
- 2 firm-ripe mango peeled stoned & diced
- 90g muscovado sugar
- Pinch of sea salt
Pre heat oven 150 °C
Whisk togethee the egg yolks honey and salt in a bowl.
Using tip of a knife, split the vanilla pod length ways and scrape seeds,
Pour the cream into a saucepan and add the vanilla seeds and the pod to the cream.
Heat over moderate heat until hot but dont boil.
Take the pod out and add the chopped chocolate, stir till smooth.
Add the egg mixture to cream in a slow constant stream, whisking until combined. (Don’t add to quickly it will scramble the eggs)
Share the mango out evenly into the ramekins.
Pour custard through a fine-mesh sieve into a jug, then pour over mango.
Put ramekins in a roasting tin half full with water and bake in the middle of oven until custards are just set, about 35 to 40 minutes.
Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
Sprinkle lightly with sugar and caramelize the surface with a blow torch. (Or under the grill)
Serve with fruit and cream