2 ripe mangoes, pitted, peeled and chopped
1-1/4 cups heavy cream
1-1/4 cups Creme fraiche
1 vanilla bean
4 ounces dark chocolate, chopped into small pieces
4 egg yolks
1 Tablespoon honey
6 Tablespoons demerrara sugar, for topping
Divide the chopped mango among 6 ramekins or other flameproof dishes and set on a baking sheet.
Mix the cream, Creme fraicheand vanilla bean in the top of a double boiler that has been set over simmering water. Do not let the bowl touch the water.
Heat the mixture for 10 minutes, remove the vanilla bean.
Stir in the chopped chocolate, a few pieces at a time, until melted.
When the mixture is smooth, remove the top part but leave the pan of water over the heat.
Whisk the egg yolks and honey in another heatproof bowl. Gradually pour in the chocolate, whisking constantly.
Place the bowl over the pan of simmering water (not touching water) and stir constantly until the chocolate custard is thick enough to coat the back of a spoon. Remove from heat.
Spoon the chocolate over the mangoes. Cool, then chill in the refrigerator until set.
To serve:
Sprinkle each custard with 1 tablespoon of sugar and melt with a torch or under the broiler. Serve immediately.