Preheat the oven to 140'C.
Whisk together the egg yolks and the caster sugar. Bring the double cream to the boil and then pour over the egg mixture. Stir gently.
Peel the mangoes and cut the flesh into small cubes. Zest the lime and then add to the mango cubes. Place the mango in the base of your ramekins and then pour the crème brulée mixture on top.
Place the ramekins in a tray of boiling water, transfer to the oven and cook for 30-35 minutes. The crème brulées should be just set.
Remove from the oven and allow to cool.
Once cool, sprinkle with demerara sugar and then caramelise the sugar using a blow torch.
«Cook your crème brulées in advance to ensure that they are chilled and set before serving.»
The classic baked cream dessert with a tropical twist - crème brulée made with fresh mango.