In a large bowl, whisk egg yolks until combined and set aside. Heat rum and ignite to burn off alcohol, then cool. In a sauce pan, bring cream to a simmer, then scrape into it the vanilla bean and steep in the cream for 2-3 minutes. Turn the heat to low, and add rum and mango puree, whisking until the mixture comes together.

Add sugar to the egg yolks and whisk until pale yellow. Pour hot cream mixture into the egg mixture one quarter at a time, combining completely between additions. Once all hot liquid has been mixed into the cold one, strain through a fine mesh into a bowl.

Divide mixture equally between 6 round molds. Bake in a water bath at 325° for 55–60 minutes until custard is set. Store the 6 molds of custard in a refrigerator until ready to serve. When ready to serve, sprinkle the tops of each mold with a light topping of raw sugar. Set the molds on a non-flammable counter (marble, metal) and toast each with a kitchen blowtorch until crusty and medium brown in color. Serve immediately.

Pair with a snifter of brandy, rum or whiskey.