Spiced crème brûlée with fruit surprise

Try this recipe with other fruit than mango. The results are also delicious with fresh cherries, plums, apricots, peaches, or frozen fruits of the forest.

Heat cream and crushed cardamom pods in a pan until near boiling point. Turn off the heat and leave to infuse for about 30 minutes.

While the cardamom flavor is infusing into the cream, heat the oven to 300°F (150°C) and distribute the fruit into six ramekins, and whisk the egg yoks with the 2 tablespoons of sugar and the milk.

Now whisk together the egg yolk mixture and the cream. Strain to remove cardamom and then pour some into each ramekin.

Place the ramekins inside an oven pan and fill the pan with water up to half the height of the containers.

Bake in the oven for about 30-40 minutes, just until the custard is set. Cool to room temperature and then chill in the fridge.

Just before serving, sprinkle the rest of the sugar on top of the pots and place under the broiler for a few minutes, until the sugar turns to caramel. Aleternatively, use a blowtorch.