Directions

1. In a bowl, whisk eggs and egg yolks together until well blended
2. Heat cream, milk, caster sugar and lemongrass in a heavy saucepan until nearly boiling
3. Gradually whisk cream mixture into eggs, then return to saucepan
4. Cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 3 minutes
5. Remove lemongrass and stir in vanilla
6. Pour custard into 6 ramekins and set in a baking pan
7. Place in a 160 degree oven and pour hot water into outer pan halfway up the sides of the ramekins to create a water bath
8. Bake for 35 minutes or until centre of custard is set
9. Remove ramekins from pan and cool
10. Cover and chill
11. Several hours before serving, sift brown sugar evenly over the top of each custard, spreading to the edges
12. Set the ramekins under a hot oven grill and cook until browned, about 90 seconds
13. Watch carefully so that topping does not burn
14. Just before serving, cut mangoes in half to create 6 cheeks, leaving skin on and scoring the flesh into squares
15. Brush each cheek with chilli sauce and either sear face-down on a barbecue grill or cook under an oven grill just long enough to caramelise the chilli sauce
16. Serve alongside the brulee