Friday, June 19, 2015

Mango Custard

Custards are something that can never get old. It can be prepared in a jiffy and can be chilled within just 30 minutes. Then you can eat as much as you want!!!! My mother always used to make fruit custard which was more sauce like and served with fresh fruits. But I made this custard with fresh mango pulp and made it thicker..kind of panna cotta.!! It turned out really great.

how to make mango custard

Vanilla Custards are really amazing!!! But whipping up some mango pulps there simply zings up the entire thing. Then after lunch I picked out one of the ramekins and ate up while I read The Namesake.

how to make mango custard





It was raining outside, the entire weather was chili and I was feeling kind of going under the blanket....everything was so great that the chilling dessert was perfectly making sense!!! I like having cold desserts in cold weather. What do you like??

How to make mango custard

Mango Custard
Serves 5-6

How to make mango custard

Ingredients:

  • 500ml whole milk
  • 4-5 tbsp custard powder (preferably vanilla or mango flavored) (I have used Brown & Polson custard powder, vanilla flavor)
  • pulp of 1 ripe mango
  • 1 cup sugar - adjust according to your taste buds
Method:
  • Mix the custard powder with 1 cup of cold milk. Make a smooth paste of it. Make sure there are no lumps.
  • Put the rest of the milk in a saucepan along with the sugar and simmer on low flame and let it come to a boil.
  • Once the bubble starts to form at the edges, slowly add in the custard powder mixed milk. Stir continuously. Keep stirring and the milk will start to thicken. If you feel the thickness is not up to your preference then add some more custard powder. But before that mix that with some cold milk.
  • Once the custard is nice and thick, (like the consistency of a thick mayonnaise) add in the mango pulp and stir again on low flame. Stir until the mango pulp is perfectly incorporated. Do not let the milk come to a boil. The mixture now should be like a normal mayonnaise. I followed this process because I wanted a firm, mold like custard. If you want any lesser sauce like consistency, then do not stir for a long time. Keep an watchful eye to see when your desired consistency arrives.
  • Carefully taste and adjust the sugar level.
  • Pour in individual cups and bowls and freeze overnight or for 3-4 hours. Serve chilled with some whipped cream and fresh fruit on top of it. 

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