Crème Brûlée with Caramelized Mangoes and Mango Purée

To make the cream: Put the milk in a medium non-aluminum saucepan over medium-high heat. Split the vanilla beans and scrape the seeds into the milk, then drop in the pods. Bring just to a boil. Remove from heat and let cool slightly, then cover the pan with plastic wrap and put in the refrigerator overnight to infuse the milk with the vanilla.

Preheat the oven to 200 F. Put a large baking pan filled with hot water on the bottom rack of the oven. Take the infused milk out of the refrigerator. Gently whisk the egg yolks and sugar to blend and melt the sugar; incorporate as little air as possible. Put into the cold milk and stir together with a whisk. Stir in the cream. Strain the mixture into a baking dish measuring approximately 12 inches by 8 inches; the mixture will be shallow. Bake 1 hour, checking at 45 to 50 minutes; the cream is done when it quivers slightly, but is neither set hard nor still liquid. Remove from the oven and let cool.

To make the sauce: Make simple syrup: In a medium, heavy saucepan, combine the sugar and water and cook over high heat until the sugar dissolves and the mixture reaches a full boil, about 3 minutes. Remove from heat and let cool. Simple syrup may be stored in a covered container in the refrigerator for up to 3 weeks.

Split the mangoes and remove the pits. Score the flesh into small dice, then bend back the rind and cut the flesh from the rind. Put the mango into the simple syrup and squeeze in the lemon juice. Purée with a stick blender until smooth. Strain and set aside to cool.

To make the tuiles: Cream the butter and confectioner’s sugar until blended. Stir in the egg whites in 3 additions. Fold in the flour in 2 additions; incorporate as little air as possible. Cover with plastic wrap and place in the refrigerator to rest for 1 hour.

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Have a stencil ready to make at least eight triangles, about 6 inches long on the longest side and 3 inches wide on the shortest side. Place the stencil on the baking sheet and spoon tuile batter into the stencil; smooth with a metal spatula or a knife. Bake 3 to 5 minutes, until the centers are firm and the edges are just beginning to brown. Remove from the oven. Lift the tuiles while still warm and place on a wire rack to cool. Tuiles may be stored in an airtight container for 3 to 4 days.

To make the mango garnish: Cut the mango in half and remove the pit. Score one side of the mango into small dice, then bend back the rind and cut the flesh from the rind; put the diced mango into a small bowl. Squeeze lemon juice over the mango and toss to coat. Peel the remaining mango half. Cut 5 points into one end, slicing two-thirds of the way down the mango half; fan it out into a crown shape. Rub with the lemon. Put the mango crown on a baking sheet lined with a silicone liner or foil. Sprinkle the mango crown with the sugar and caramelize the sugar to a golden brown with a kitchen torch or under the broiler. Let cool.

Form six small quenelles of mango ice cream and put back in the freezer to harden.

To serve: Select a presentation plate or platter. Place large spoonfuls of the cream in a partial circle around the plate, leaving about one fourth of the circle incomplete. Drizzle the final (empty) portion of the circle with mango sauce, then drizzle sauce over and around the cream. Stand tuiles in the dollops of cream. Sprinkle the plate with the small mango dice, strawberry halves, raspberries, blackberries, and blueberries. Place the mango crown to one side. Place the quenelles of mango ice cream in the center of the plate .