Coconut custard with mango sauce
Recipe Marisa Curatolo
Ingredients
5 egg yolks
1⁄3 cup sugar
1 1⁄2 cups heavy whipping cream
1⁄2 cup coconut milk
1 teaspoon vanilla
1 cup mango juice
2 teaspoons cornstarch, mixed with 1 teaspoon water
Preparation
In medium bowl, whisk together egg yolks and sugar until smooth; set aside. In small saucepan, heat cream, coconut milk and vanilla over medium heat for about 3 to 4 minutes. Remove and slowly pour hot cream mixture into egg mixture, whisking constantly to prevent eggs from curdling. Strain mixture through fine-mesh sieve into clean bowl. Cool bowl over ice bath, whisking constantly to prevent film from forming.
Preheat oven to 300 ̊F. pour custard mixture into 6 ramekins. place in 13 x 9-inch baking dish and fill dish with 1⁄2 inch water. Bake for 35 to 45 minutes or until custard jiggles slightly when shaken. Chill 2 hours.
For mango sauce, in small saucepan, add juice and cook over medium heat until reduced by half. Whisk mango juice in cornstarch mixture and cook 2 minutes longer. Spoon sauce over custard. Serves 6.
