Bake Good

Mango Berry Custard Brûlée

  • Intermediate
  • 6 servings
Baking Success Or Baking Mess


Berry Mixture
2 cups (500 ml) mixed fresh OR frozen berries
1 mango, peeled and cut into chunks
2 tablespoons (30 ml) melted butter OR margarine
2 tablespoons brown sugar
2 tablespoons (30 ml) lemon juice
4 teaspoons (20 ml) Fleischmann's® Corn Starch
1/2 cup (125 ml) sugar
1 can (385 ml) 2% evaporated milk
1 egg, beaten
1 tablespoon (15 ml) vanilla extract
1 cup (250 ml) whipping cream, whipped


Berry Mixture: Preheat broiler to High. Line baking sheet with Reynolds Release™ Non-Stick Aluminum Foil. Toss berries with mango, butter, sugar and lemon juice; spread on baking sheet. Broil for 3 to 5 minutes, stirring once, or until mango is lightly browned. Divide fruit and juices among 6 serving dishes; cool.

Custard: Combine corn starch with sugar. Whisk in milk. Microwave on High (100%) for 3 to 5 minutes or until steaming. Stir some of the hot mixture into the beaten egg; whisk warm egg mixture back into the hot mixture. Microwave on Medium (50%), stirring every 30 seconds, for 4 to 5 minutes or until thickened. Stir in vanilla; chill about 30 minutes. Fold in cream. Spoon custard mixture over fruit; chill 30 minutes. If desired, garnish with Brûlée Topping (see Tip, below).

Tip: for the Brûlée Topping, line baking sheet with aluminum foil. Bring 1/2cup (125mL) granulated sugar and 2 tbsp. (30mL) water to a boil, stirring, in a heavy saucepan over medium-high heat. Boil without stirring just until amber, about 5 minutes. Pour onto baking sheet. Chill until set. Break into pieces; garnish each dessert. Serve immediately.

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