Thursday, April 1, 2010

Mango custard (stovetop recipe)

Seeing so much sunshine in my blog, I thought to celebrate this joyous occassion with sunshiny yellow Mango Custard, which I made last weekend. Yes, every time I get some awards from fellow bloggers, I cheer up like I am getting my first award. Every time it feels the same, getting so much love and affection from fellow bloggers is something every blogger will cherish. Isn't it? Thanks again dear Kamalika and Deepti for your love.

What is Custard ?

Custard is a recipe that is based on heating, blending and slowly cooking a varying amount of egg yolks, milk and sugar. In the UK, custard is a sweet sauce that is medium - thick in consistency, which is poured onto your favourite dessert, however in other parts of the world, custard can be very thick. Custard has got to be the most popular dessert sauce in the UK. It is usually offered as an accompaniment to most pies and a number of hot puddings. Most people in the UK would not dream of having a portion of apple, rhubarb or cherry pie without a huge serving of warm custard to go with it.
Traditionally, custard is made by using a double boiler, however it can just as easily be prepared in a saucepan, although care must be taken to cook the custard over a very low heat so that it does not curdle. The most important thing to remember when making custard is to beat the egg yolks and sugar together in a separate mixing bowl and then pour the warm milk or cream over the egg yolk mixture into the mixing bowl rather than adding the egg yolks to the saucepan. This is so that the eggs do not cook and scramble. Once the eggs and sugar have been blended into the milk, the mixture can then be returned to the saucepan and the custard is cooked very slowly until it thickens to a creamy consistency.
For a very rich custard, which is unfortunately loaded with calories and fat, recipes will call for double cream to be used. On the other hand, for a lower fat version, you can substitute the double cream for single cream, milk or a mixture of the two.
Mango Custard is a classic dessert..just perfect for summer..I am a huge mango lover..if I don't get good mangoes, I keep few tins of mango pulp in my pantry...
This time I made custard with Alphanso mango pulp and basic recipe of making custard..just came out perfect.


Ingredients :

Milk : 600 Ml.
Egg yolks : 3
Brown Sugar : about 4 tblsp.
Vanilla essence : 1 tsp. (optional)
Mango Pulp : 1 cup
Cornflour : 2-3 tsp.
Slivered almonds & pistachios : 1/3 cup
Cubed fruit pieces : 1/3 cup

Method :

  • Pour the milk into a heavy bottomed saucepan and bring to boil. When it just starts to boil, remove from heat and set it to cool slightly.
  • In a seperate bowl, whisk together egg yolks, sugar and cornflour until smooth and sugar is dissolved without any lumps.
  • Keeping the milk pan off the heat, mix egg mixture into the milk with a wire whisk adding little by little. Add mango pulp and vanilla essence, too same way with wire whisk. There should not be any lump.
  • Take the pan again on stove and cook over a low heat stirring continuously until milk thickens a bit. 
  • Remove from heat and set aside to cool in room temperature. Transfer it to a serving bowl. Then chill in the refrigerator for at least 1-2 hours. This way Custard will set and thicken little more.
  • Before serving, decorate with fruit pieces, slivered almonds and pistachios.


Check out my Caramel Custard recipe, made in Pressure cooker


11 comments:

Tina said...

Sooooo delicious and mouthwatering custard..Nice presentation dear...

Nostalgia said...

Lovely. That looks great and you are giving me ideas to include in a festive feast

Kamalika said...

I am not so much fond of custard...But looking at ur dish in the snap I am just feeling to jump into there and gobble all up.....very welcoming and tempting presentation dear....

Ann said...

looks so tasty and an excellent pic

Priya said...

Yumm..i want to finish that whole custard, truly delicious..

sowmya's creative saga said...

delicious dessert...

Tulip said...

Bah ki daarun, custard powder chara custard recipe :) surely try korte hobe mango pulp ene. amra kichudin aage custard powder kinlam ekhane first time, bari ene label tule dekhi expired :(( India theke imported jinis...ar amra onyo state theke kinechi bole ferot-o deoa gelo na.

Thank you so much for sharing the awards with me :)
anek post miss kore gechi...will read them one by one.

Home Cooked Oriya Food said...

yummy dessert

Saswati said...

Indrani the custard looks delicious and with mangoes in season i will surely try this.

Indrani said...
This comment has been removed by the author.
Indrani said...

Thanks all of you,nice that you all like it....it feels really gr8

@ Ann, welcome back, dear...
@Saswati..welcome to my blog, visit me more

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