Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee) 10 servings with four flavors each Peng S. Looi / Executive Chef and Culinary Consultant, Noosh Nosh, Louisville, KY; Photo by Peng S. Looi

Ingredients for Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee):

• 8 tbsp. The Perfect Purée (Sweet Ginger, Mango Puree or Blood Orange Concentrate), thawed
• 1 qt. heavy cream
• 1 cup sugar
• 3 tbsp. brown sugar
• 6 whole eggs
• 4 tbsp. Vietnamese coffee

Method for Crème Brûlée (with Ginger, Mango, Blood Orange and Vietnamese Coffee):

1. Preheat oven to 350°F.
2. Whisk sugar and whole eggs to a thick consistency.
3. Bring heavy cream to a slight boil.
4. Slowly temper hot cream into sugar and egg mixture.
5. Strain two times.
6. Pour mixture into 4 separate containers with individual flavors.
7. Pour flavored liquids into 7-ounce ramekins.
8. Pour hot water into hotel pan to ⅓ ramekin level.
9. Cover with punctured foil paper.
10. Bake for 30-45 minutes depending used rotating pans every 15 minutes.
11. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
12. Remove the crème brûlée from the refrigerator at least 30 minutes prior to browning the sugar on top.
13. Sprinkle brown sugar onto brûlée.
14. Using a torch, melt the sugar to form a crispy top.
15. Allow the crème brûlée to sit for at least 5 minutes before serving.