My Mango Natilla starts with a layer of rum soaked sponge fingers and then a rich blanket of a mango infused custard and finally topped with a burnt sugar topping. The technique of infusing the custard with mango was inspired from a recent visit to Etch restaurant in Sydney. This is where I had the most amazing banana creme brulee with a salted peanut butter brittle. I loved the idea of infusing the custard because with every spoonful you get the mango flavour without any of the pulp. The technique for infusing the custard I share with you today is from Bourke Street Bakery’s Cookbook.
350 ml cream
2 large ripe mangoes, peeled, sliced
40 grams sugar
5 egg yolks
10 sponge fingers
1 tablespoon good quality rum
10 grams sugar for the rum
Sugar for topping
Put the cream and mangoes in a saucepan over high heat and bring to a boil. Once the mixture boils, remove this from the heat and allow to cool. Tranfer to another container and allow the flavours to infuse overnight.
The next day, remove the mangoes from the cream and reheat the infused cream over high heat before using and set aside.
Lay the sponge fingers in the cazuelas. Mix the rum, 10 grams of sugar and 30 ml of water in a container and use a brush to spread over the sponge fingers.
Place the yolks and sugar in a bowl and whisk until combined. Place this mixture and the mango cream over a saucepan of simmering water and make sure that the base does not touch the water, otherwise it will curdle. Whisk the mixture until it becomes thick (like a custard), this will take around 15 minutes.
Pour the mango infused custard over the sponge fingers and allow to cool. Place in the refrigerator and allow to set for one to two hours.
Top with more sugar and use a blow torch to caramelize the top.