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Mangoes with Cinnamon Custard

  • 8servings
  • 150minutes
  • 184calories

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Source: www.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. CUSTARD :

  2. 1 cup heavy cream

  3. 1 cup whole milk

  4. 1 3-inch piece of cinnamon

  5. 3 strips lime zest (removed with a vegetable peeler)

  6. 3 strips orange zest (removed with a vegetable peeler)

  7. 2 large eggs

  8. 1/2 cup sugar

  9. MANGOES:

  10. 2 mangoes , peeled and cut into 1/2-inch dice

  11. 2 tablespoons sugar

  12. 2 tablespoons lime juice

Instructions Jump to Ingredients ↑

  1. In a small saucepan, bring heavy cream, milk, cinnamon, lime and orange zests just to a boil over medium heat (be careful not to allow cream to boil over). Remove from heat.

  2. Whisk eggs and sugar together in a small mixing bowl until thoroughly blended. Ladle hot cream slowly into the egg mixture, whisking constantly.

  3. Return mixture to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until thickened, 3 to 5 minutes.

  4. Strain the custard through a fine sieve into a clean metal bowl. Cover surface of custard with plastic wrap and cool to room temperature. Chill until cold, at least 2 hours and up to 3 days.

  5. To macerate the mangoes, toss with sugar and lime juice and chill until ready to serve.

  6. Serve mangoes with custard.

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