- STEP 1
Preheat the oven to 150C/ 130C fan/ gas mark 2. Arrange six 125ml ramekins in a deep sided baking tin and set aside.
- STEP 2
Pop the kettle on to boil. Put the cream, milk and vanilla in a small pan over a medium heat until it is just starting to steam. Meanwhile, put the eggs, sugar, cornflour and lemon zest in a jug and mix well.
- STEP 3
Once the milk is steaming, stir a little into the egg mixture. Then gradually add remaining milk mixture, stirring all the time. Divide the brulee mix between the ramekins and pour enough boiling water into the roasting tin to come to a third of the way up their sides. This will act as a temperate control. If the eggs get too hot, they will curdle rather than cook into a smooth, creamy custard.
- STEP 4
Carefully transfer to the oven to bake for about 30 minutes or until almost set but still with a little wobble in the centre. Remove from the oven and carefully lift out of the bain-marie to cool completely. Cover with cling film and refrigerate for at least an hour.
- STEP 5
Once the brulees are cold, sprinkle on the caster sugar and caramelise the sugar with a blowtorch, passing it back and forth across the tops until the brulees go a golden brown.
- STEP 6
Top with the mango chunks in the centre of the brulees and serve.