Ginger & Vanilla Bean Creme Brulee with Mango Salsa

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

Last updated:

Some of our posts contain affiliate links. If you buy through our links, we may receive compensation - at no cost to you.


This, to me, is the quintessential dessert. Simple it may be, but when made well, I don’t think anything beats it. I’ve always maintained that the vanilla version is the best… that is till now. Because, as I’ve discovered, this Ginger & Vanilla Bean Creme Brulee with Mango Salsa is something rather extraordinary.

There’s the same silky custard lying in wait beneath the glass-like veneer of burnt sugar. But it’s the marriage between the warm ginger and the sweet vanilla that’s so surprisingly good. And when soft mango, doused in stem ginger syrup, is added into the mix a star is born.

I played around a bit with the recipe, utilizing the original Classic Creme Brulee recipe as a starting point. That recipe used 600ml of heavy cream, but as I only had a 500ml bottle of cream in the fridge I supplemented it with 100ml full cream milk. As it turns out, I think the result was even silkier than usual, so I might stick with that ratio from now on. Funny how these things happen…

Anyway… there’s nothing more I can add other than to implore you to rush to your kitchen and make this sublime dessert as fast as you can. It really is that good!



Calling all dessert lovers! This Ginger & Vanilla Bean Crème Brulee is next-level delicious. It's creamy, rich, and perfectly complements the sweet-tart mango salsa. Get ready to wow your friends and family with this stunning (and easy!) dessert.
No ratings yet
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 6 Servings
Calories 487 kcal



  • 600 ml heavy cream or 500ml heavy cream & 100ml full cream milk
  • 1 vanilla pod
  • 2 Tbsp finely peeled and chopped fresh ginger
  • 6 egg yolks
  • 1/3-1/2 cup sugar (to taste)
  • 1/8 tsp pinch salt
  • Caster sugar (superfine sugar for topping)

For the mango salsa:

  • 425 g can (or thereabouts of fresh mango in syrup)
  • Approx. half a ball of stem ginger, finely chopped
  • Approx. 1 Tbsp stem ginger syrup


For the Creme Brulees: 

  • Pre-heat the oven to 150°C (300°F). Fill your hot water jug with water and put onto the boil.
  • Pour the cream (and milk if using) into a small saucepan. Add the seeds from the vanilla pod and the pod itself, as well as the chopped ginger and heat gently (it doesn’t need to be stirred) until it scalds, just short of boiling. Take off heat and put aside.
  • Place the egg yolks, first measure of sugar and salt into an electric mixing bowl and beat until the mixture is thick and pale (a couple of minutes).
  • Using a whisk now, pour the hot cream mixture into the egg mixture – add just a little at first to temper the mixture so the eggs don’t curdle, then whisk gently for about 5-10 seconds. Pour the remainder of the cream in carefully as you continually whisk – don’t over-whisk though, as it will aerate the mixture and create foam. Pour the mixture through a sieve into a pourable jug to remove the ginger and the pod.
  • Put 6 ramekins into a roasting pan (it’s helpful to have a tea-towel folded in the pan to ensure the ramekins don’t slip about). Carefully pour the custard into the ramekins, leaving about a centimetre at the top of each. You may need to scoop off any surface foam.
  • Now put the roasting pan into the oven (middle rack), but just before you push it all the way in, carefully pour in the jug of boiled water to fill to about halfway up the sides of the ramekins (take care not to splash water into the ramekins themselves). Now push the roasting pan fully into the oven. You may or may not like to place a piece of silver foil loosely over top if you’re worried about the custards getting too hot, however it’s usually not needed and it will slow cooking time.
  • Cook the custards until, when lightly shaken they jiggle in the middle (depending on the oven and the size of the ramekins, this can take anywhere from 35-45 minutes). Don’t leave them until they’re firm, or they’ll turn out rubbery. Remove the roasting pan from the oven, carefully remove the ramekins and place them on a wire rack to cool.
  • Once completely cooled, put the custards into the fridge (you can lightly place a piece of silver foil or plastic wrap over top) and chill for at least four hours (but preferably overnight).

For the Mango Salsa: 

  • Drain the can of mango of excess syrup. Dice the mango and place in a small bowl. Add the finely chopped stem ginger and stem ginger syrup and gently combine. Refrigerate until needed.

To assemble: 

  • When ready to serve, sprinkle each custard evenly with 1-2 teaspoons of caster sugar (the more the sugar, the thicker the crust) and spread it evenly with the back of a teaspoon. Before the next step: Put each ramekin on a piece of silver foil or tray to avoid burning the bench! Using a blow torch, and one ramekin at a time, work from the outside to the inside using small circular motions (one or two inches from the surface). Let it rest for a minute, then come back for a second or third grilling. Don’t be shy about letting the sugar burn in places – it’s meant to!
  • Let the caramelized sugar cool and harden to form a crisp layer (at least 5 minutes) then serve with mango salsa on the side.


Calories: 487kcalCarbohydrates: 25gProtein: 6gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 308mgSodium: 37mgPotassium: 234mgFiber: 1gSugar: 24gVitamin A: 2505IUVitamin C: 26mgCalcium: 98mgIron: 1mg
Keyword Ginger Vanilla Bean Creme Brulee, Mango Salsa
Tried this recipe?Let us know how if you liked it in the comments below!

Did you find this post useful?

Give it a star rating and let us know!

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Recommended Posts
Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


  1. It’s always dangerous to come over to your site, Susan! Why – because there is always something spectacular to look at and lust after 🙂 BTW, what is “stem ginger”? would that be ginger root or are you talking about the stalk that grows out from the root? That’s very hard to come by in the US but I actually saw ginger root with a stalk attached for the first time at a Whole Foods Store.


Leave a Comment

Recipe Rating

The maximum upload file size: 100 MB. You can upload: image. Drop file here

This site uses Akismet to reduce spam. Learn how your comment data is processed.