Mango sago brûlée from Sugarcane: Sweet Recipes from My Filipino American Kitchen (page 137) by Arlyn Osborne

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • yaleksly on July 27, 2024

    Amazing. I LOVE mango sago, and the idea of combining it into a custard and brûlée-ing it is a wondrous, genius thought. The recipe came together very quickly, but unfortunately I found myself without a kitchen torch so I had to use the broiler, which isn't my favorite method as it is tricky to get it done right. If you were to use the broiler, I would skip setting the custards out at room temp before adding the sugar, and just go straight to sugar + broiling. I did get a nice caramel top, but my custards warmed all the way through with how long broiling took. No matter, it was still delicious and I'd be happy to make this again with improved technique (and a new kitchen torch!).

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