Crème Caramel with Mango Mojito Syrup

Adapted from a recipe by Lucy Busuttil for Delicious Magazine

A tropical twist on a French classic — this delicate crème caramel is infused with pure vanilla and served with a golden mango mojito syrup.
Now that we’re coming into mango season in Australia, it’s the perfect time to celebrate fresh, sun-ripened mangoes alongside the warmth of real vanilla. A smooth, melt-in-the-mouth dessert that brings a little island sunshine to your table.

🍮 Ingredients

Crème Caramel

• 1 cup (220 g) caster sugar

• 2 cups (500 ml) pure (thin) cream

• 1½ cups (375 ml) milk

• 6 eggs plus 2 yolks, lightly whisked

• ½ cup (110 g) brown sugar

• 1 tbsp Luna Vanilla Double-Fold Extract

• 1 Luna Vanilla Pod, split and seeds scraped

Mango Mojito Syrup

• ¼ cup (55 g) brown sugar

• Finely grated zest of 1 lime

• ½ cup (125 ml) spiced rum

• Dash of Angostura bitters (optional)

• 2 ripe mangoes, peeled and sliced into wedges

🌿 Method

1️⃣ Prepare the caramel
Preheat oven to 150 °C. Grease a 2 L (8-cup) round pie dish.
Place caster sugar and ¼ cup (60 ml) water in a small saucepan over medium heat. Stir until the sugar dissolves, then increase to high heat and cook for 8–10 minutes until deep amber. Carefully pour into the prepared dish, swirling to coat the base. Set aside to cool.

2️⃣ Make the custard
Gently heat cream and milk in a saucepan until just below simmering. In a heatproof bowl, whisk together the eggs, yolks, brown sugar, Luna Vanilla Double-Fold Extract, and the seeds from your Luna Vanilla Pod.
Slowly pour in the warm cream mixture, whisking constantly. Strain through a fine sieve into the caramel-lined dish.

3️⃣ Bake
Place the dish inside a deep baking pan and pour in enough hot water to come halfway up the sides. Bake for 45 minutes–1 hour, until edges are set and the centre still wobbles slightly. Cool slightly, then refrigerate for 4 hours or overnight.

4️⃣ Make the syrup
In a small saucepan, combine brown sugar, lime zest, ½ cup (125 ml) water, and the Luna Vanilla Pod (cut lengthwise with seeds scraped in). Bring to the boil and stir until sugar dissolves. Remove from heat, add rum and bitters (if using), then allow to cool. Toss in the mango wedges and let sit for 30 minutes to soak up the flavour.

5️⃣ Serve
Run a knife around the edge of the custard and carefully invert onto a serving plate. Spoon the mango syrup and fruit over the top to serve.

✨ Luna Tip

For an extra layer of warmth and aroma, use both a Luna Vanilla Pod and our Double-Fold Extract — the perfect duo for depth and balance.