Preheat the oven to 150°C (130°C fan). Boil the hot water in the electric kettle.

Place the ovenproof casserole dish inside the roasting tray. Ensure there is enough space around the dish for a water bath.

Add 400 ml double cream, 200 ml mango puree, 45 g caster sugar, and 15 ml lime juice to the saucepan. Warm over medium heat until steaming but not boiling.

Place 100 g egg yolks and the remaining 45 g caster sugar in the mixing bowl. Whisk until the mixture is smooth and slightly paler.

Gradually pour the steaming mango cream mixture over the egg yolk mixture. Whisk continuously to make a smooth custard.

Pour the mango custard into the ovenproof casserole dish. Pour hot water into the roasting tray until it reaches just below halfway up the sides of the dish.

Bake the custard for 45 minutes. Remove it when the surface is set and the center has a slight jiggle without looking wet.

Cool the baked custard to room temperature. Refrigerate until chilled, for at least 2 hours or for up to 3 days.

Sprinkle 50 g caster sugar for brûlée topping evenly over the chilled custard. Caramelize the sugar with the kitchen torch until deeply golden and crisp.

Brûlée with sugar before serving.