1. Preheat the oven to 130°C fan/150°C/gas mark 2 and put the kettle on. You will need to bake this in a bain-marie, so first find a roasting tray that the ovenproof casserole dish will fit comfortably in, as you will be filling the base of the roasting tray with hot water (see Kitchen Kit tip). Put the ovenproof dish inside its larger tray.
2. In a saucepan, heat together the cream, mango purée, 45g of the sugar and the lime juice over a low heat until steaming, stirring occasionally.
3. In a heatproof bowl, whisk the egg yolks with another 45g of the sugar until combined. When the cream mixture is steaming, pour it over the yolks and whisk to combine.
4. Pour this into the ovenproof dish, then transfer to the oven (in its roasting tray) being careful not to spill it. (You can also pour the egg mixture directly into the ovenproof dish once it's in the oven, if you prefer, but it depends on the angle of your oven door.) Once it's in, using a jug or the kettle, pour enough hot water into the roasting tray to reach halfway up the sides of the ovenproof dish containing the brûlée mixture.
5. Bake for 45 minutes. When it's ready, the custard should be set on top and the very middle should jiggle ever so slightly, but it shouldn't look wet. You should be able to lightly touch the edges with your fingertip and it should feel softly set.
6. Carefully remove from the oven and leave it in the hot water for a few minutes before you remove the dish from the bain-marie. Leave on the side to cool before transferring to the fridge to cool completely, as this is best served cold.
7. To brûlée, take the crème brûlée and if for any reason it looks wet on top, use a piece of kitchen paper to lightly touch the surface to remove this moisture. Sprinkle 2 tablespoons of the remaining sugar over the top (pick the dish up and tap the sides to distribute evenly, if you need to). Wipe the edges clean as those will bum if the blowtorch touches them. Blowtorch the sugar until it's caramelized, then leave it to sit for 35 minutes until it’s no longer hot. Repeat this process with the remaining 2 tablespoons of sugar and the blowtorch.
8. Allow to cool so the caramel sets hard and then serve immediately.

Recipe from Baking For Pleasure by Ravneet Gill, published by Pavilion Books, 2023.