Coffee Cream and Caramel

For the coffee cream, mix egg yolks with sugar until frothy. Boil milk with coffee and gradually stir into egg yolk mixture.

For the caramel, simmer sugar and water in a small saucepan until sugar is golden brown. Immediately pour into lightly oiled ramekins, measuring about 3 mm (approximately 1/10 inch) high.

Pour egg and milk mixture through a sieve. Stir in orange liqueur and pour into ramekins. Fill a large casserole dish about 2 cm (approximately 3/4 inch) high with hot water. Place ramekins into hot water bath and let bake in preheated oven at 180°C (approximately 350°F) for 30 minutes. Remove and cool. Use a sharp knife to loosen from ramekins. Transfer to dessert plates.

For the mango sauce, peel mangos and remove pits. Dice flesh, reserve some pieces for garnish and puree remaining until smooth with apple juice using an immersion blender.