# [[Mango Creme Caramel Pudding]] **Prep Time:** 15 minutes **Cook Time:** 35 minutes (steaming) **Yield:** 4 servings ## Ingredients ### Custard: - 1¾ cups (414 ml) whole milk (or low-fat) - 3 egg yolks + 1 whole egg (large) - 100 g sugar (½ cup; 8 Tbsp) - ⅓ cup (80 ml) mango pulp (canned or fresh pureed) - Pinch of salt - Boiling water, for steaming ### Caramel Sauce: - 75 g sugar (2/3 cup; 6 Tbsp) - 2 Tbsp (30 ml) water - 1 tsp (5 ml) lime or lemon juice - 1 Tbsp (15 ml) hot water - Butter, for greasing bowls ## Directions 1. **Make the caramel:** - In a heavy-bottomed saucepan off the heat, combine 75 g sugar, 2 Tbsp water, and 1 tsp lemon juice. - Place over medium-low heat and let the sugar melt and turn amber without stirring (5–8 min). Swirl gently if needed. - When color is golden–deep amber, remove from heat, point pan away, and carefully add 1 Tbsp hot water. - Immediately pour into four ramekins or bowls, swirling to coat bottoms evenly. 2. **Prep custard base:** - In a saucepan over medium-low, heat 1¾ cups milk until it just simmers (small bubbles at edges); remove from heat. - Stir in 100 g sugar until dissolved; let cool slightly. 3. **Combine eggs and milk:** - In a bowl, lightly whisk 3 yolks + 1 whole egg. - Gradually add warm milk mixture (one ladle at a time), whisking constantly to avoid scrambling. 4. **Add mango & strain:** - Stir in ⅓ cup mango pulp and a pinch of salt. - Strain through a fine sieve into a pitcher to remove solids and froth for a silky texture. 5. **Steam the custard:** - Grease ramekins/bowls with butter if desired. - Divide custard evenly among them. Cover each with foil. - Place a towel or rack in a wide pot, add boiling water until it reaches ⅓ up the sides of the ramekins. - Cover pot and steam over medium-low for 30–35 min, until edges are set but centers still jiggle and a skewer comes out clean. 6. **Chill & serve:** - Remove bowls and let cool completely. - Refrigerate at least 6 hours (or up to 2 days). - To unmold, run a knife around edges, invert onto plate, and garnish as desired. #### Notes - Greasing ramekins ensures easy release. - Centers may look slightly wet after steaming but will firm up when chilled. - Refrigerate minimum 6 hours for best texture; longer improves flavor.