Sunday, June 2, 2013

Mango Fruit Cream Custard

This Mango Fruit Creme Custard is my version of a  passion fruit custard I  tasted in an Italian Restaurant.  I often try to recreate something I've enjoyed eating outside, as restaurants are a great source for new food ideas.  It took a bit of experimenting to get the consistency, creaminess and richness., but ta da! (See also Mother's Day Brunch)

Mango Fruit Creme
Serves at least 6 -8 (depending on ramekin size)
1 1/2 large ripe mango, chopped
2 1/2 cups heavy cream (or a mixture of light and heavy cream)
5 eggs
6T sugar

  • Preheat oven to 350 degrees.
  • Heat the cream just before boiling point (at least 10-13 minutes) at medium low heat. Set aside.
  • Cut out mango, use a chopper, lightly process (just until it looks coarsely chopped)
  • Beat together chopped mango with the eggs and sugar.
  • Whisk in the hot cream until the mixture is nicely blended then pour gently into the ramekins.
  • Place ramekins onto half filled roasting pan. Bake for 25-30 mintues, or until set, then let cool for at least 5-10  minutes before chilling.
  • Chill overnight.  Serve cold.

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