Mango caramel custard is a delightful and delicious dessert . A smooth creamy custard base infused with mango puree ,topped with a layer of caramel . A harmonious blend of creamy, fruity and caramel flavours.
Ingredients
1/2litre milk
4 whole eggs
4 egg yolks
1 tsp vanilla essence
200 ml mango puree
2 to 3 drops of yellow colour
2 to 3 drops of mango essence
Method
Boil milk keep aside. Add 120 gms sugar and stir till all sugar is dissolved .Allow the milk to become lukewarm
Beat the eggs ( 4 whole eggs and 4 yolks ) with vanilla essence add the egg mix to the Lukewarm milk and beat with electric mixer ,to blend well .
Add the mango puree , essence and food colour and mix using a hand whisk.
Strain this milk mixture and keep aside.
Make caramel with 80 gms sugar. Once the caramel is done add 1 tbsp of boiling water to it and stir well . Take it off the gas. Pour caramel in the greased mould Then add the milk mixture over the caramel.
BAKING
BAINE MARIE
2/3 cm boiling water in a dish.
Place the caramel mix bowl into the dish of boiling water
Cover the caramel mix dish with foil with a slight slit on the top of the foil
Bake at 180 degree for 50 mins or till done
Insert a knife and check if it comes out clear.
For Demoulding
Allow to become lukewarm and then loosen the sides with a sharp knife and invert onto a tray or plate.
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