These Mango and Cardamom Crème Brûlées. Celebrating The Cinnamon Club’s 20th anniversary, this dish features creamy baked custards infused with fragrant cardamom and sweet mango purée, finished with a classic caramelized sugar topping. It’s the perfect way to end an Indian-inspired meal with elegance and flair.

Full Recipe:

Ingredients

50g granulated sugar
325ml double cream
150ml tinned mango purée
¼ tsp ground cardamom
1 medium free-range egg
3 egg yolks
2 tsp demerara sugar (for topping)

Directions

Preheat the oven to 100°C fan/gas ½.
In a saucepan, heat granulated sugar, double cream, and mango purée over medium-high heat until just boiling. Remove from heat and stir in cardamom.
In a heatproof bowl, whisk together the whole egg and yolks. Gradually add the hot mango-cream mixture, whisking continuously to combine without scrambling the eggs.
Pour the custard into ramekins placed on a baking tray. Bake for 20 minutes or until just set with a slight wobble in the center.
Remove from oven, cool completely, then chill in the fridge until cold (at least a few hours).
Before serving, sprinkle demerara sugar evenly on top of each ramekin. Use a kitchen blowtorch (or grill) to caramelize the sugar until golden and crisp.
Serve immediately.

Nutrients (per serving)

Calories: 547 kcal
Fat: 49.2g (28.7g saturated)
Carbohydrates: 20.2g (20.1g sugars)
Protein: 5.6g
Fibre: 0.4g
Salt: 0.1g

A Celebration of Culinary Heritage and Creativity

Chef Vivek Singh is known for pioneering modern Indian cuisine in Britain, and this dessert reflects his philosophy beautifully. Crème brûlée, a hallmark of French dessert tables, is transformed here by infusing it with the essence of Indian ingredients. The use of mango—a fruit celebrated in Indian culinary traditions for centuries—and cardamom—a staple spice in sweets and chai—imbues the custard with character, creating a unique twist on a classic that feels entirely intentional.

This dish exemplifies the magic that can happen when culinary traditions are blended with respect and creativity. It’s not just about adding Indian flavors to a French dish; it’s about balancing the richness of cream, the brightness of mango, and the earthiness of cardamom to form something new, yet rooted in tradition.

The Luxurious Texture of Crème Brûlée

At the heart of this dessert is its custard base—a rich, smooth mixture of cream, eggs, sugar, and flavorings, gently baked until just set. The success of any crème brûlée lies in its texture, and this version excels with a custard that’s indulgently creamy but not heavy. The use of double cream gives the dessert its signature silkiness, while the egg yolks lend body and stability.

The baking process is crucial here. A low oven temperature allows the custard to set slowly and evenly, preventing curdling or cracking. The result is a flawless consistency that’s firm at the edges but still gently wobbles in the center, ensuring each spoonful melts on the tongue. It’s this attention to technique that elevates a simple list of ingredients into a luxurious dessert experience.

Mango: The Jewel of the Tropics

Mango plays a starring role in this crème brûlée, and its contribution is as much about flavor as it is about color and aroma. Tinned mango purée is used for consistency and ease, providing a smooth, deeply sweet base that permeates the custard with tropical brightness. Its natural sugars complement the creamy custard while adding a fruity depth that enhances each bite.

Mango also brings visual appeal. The custard takes on a delicate golden hue—subtle yet striking—offering a hint of what lies beneath the glossy caramel top. While tinned mango purée ensures uniformity, fresh mango purée can be used for a more vibrant flavor, especially during mango season. In either case, the fruit brings a luscious quality that transforms the custard into something extraordinary.

The Fragrant Warmth of Cardamom

Cardamom is often called the “queen of spices,” and it’s easy to see why. With its citrusy, herbal notes and delicate warmth, cardamom enhances desserts without overwhelming them. In this crème brûlée, ground cardamom complements the mango beautifully, weaving in an aromatic complexity that lingers after each bite.

Unlike traditional crème brûlées flavored with vanilla, this version uses cardamom to create a more exotic and layered flavor profile. It’s subtle but distinctive, elevating the dessert with a uniquely South Asian essence that surprises and delights. The spice’s delicate nature means it must be used sparingly—a touch too much can dominate—but when perfectly balanced, it transforms the custard from classic to culturally resonant.

The Signature Caramelized Sugar Topping

No crème brûlée would be complete without its iconic sugar crust. A thin layer of demerara sugar is sprinkled over the chilled custards just before serving and then caramelized using a blowtorch or under a hot grill. The result is a crisp, shattering lid of toffee-like sugar that contrasts beautifully with the cool, creamy custard underneath.

The process of cracking through the caramel top with a spoon is part of the dessert’s charm—it’s a sensory ritual that adds drama and texture. The demerara sugar’s coarser granules help it melt evenly into a golden, crackly crust with a deep flavor reminiscent of toffee or molasses, enhancing the overall richness of the dish.

An Elegant, Make-Ahead Finale

One of the best features of crème brûlée is its make-ahead convenience. The custards can be prepared and baked well in advance, allowing time for them to chill and set fully in the refrigerator. This makes the dessert a dream for dinner parties and special occasions, freeing up time and ensuring a stress-free finish.

The only element that must be completed just before serving is the sugar topping, which needs to be caramelized right before presentation to maintain its signature crispness. This last-minute flourish not only adds texture but brings theatrical flair to the table. Watching the sugar bubble and harden under a flame never fails to impress.

A Balanced Indulgence

Though rich in cream and eggs, Mango and Cardamom Crème Brûlée is portioned perfectly for indulgence without excess. At approximately 547 calories per serving, it’s certainly a treat, but one that offers satisfaction in every spoonful. Its balanced sweetness, natural fruit flavors, and warming spices make it feel less heavy than many other custard-based desserts.

By using fruit and spice instead of heavy flavorings or artificial additives, the dessert retains a refined profile. It’s an excellent example of how simple, high-quality ingredients can create a sophisticated result—one that’s both indulgent and refreshingly nuanced.

Conclusion

Mango and Cardamom Crème Brûlée is a masterclass in modern fusion—respectful of tradition, yet innovative in execution. Chef Vivek Singh’s creation is more than a dessert; it’s a culinary bridge between cultures, marrying the elegance of French technique with the bold flavors of Indian cuisine. From the velvety mango-infused custard to the crisp caramelized sugar top, every element is carefully composed to deliver flavor, texture, and visual appeal.

Perfect for special occasions, elegant dinner parties, or as a refined end to a home-cooked Indian meal, this dessert is sure to leave a lasting impression. Its vibrant flavor, exotic fragrance, and luxurious mouthfeel make it a standout addition to any dessert repertoire—a fusion done right, and a celebration of both past and present on a single spoon.