Mango and Almond Custard
Ingredients
- 1 mango, diced
- 1/4 tsp cinnamon
- 3/4 cup whipping cream
- 4 large egg yolks
- 1 3/4 tsp salt
- 3/4 cup sugar
- 1/2 cup slivered, toasted almonds
- 2 tbsp powdered sugar
- 2 tsp vanilla extract
- 3 cup half-and-half
- 3 tbsp cornstarch
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Instructions
- In a medium saucepan, combine sugar, cornstarch and salt. Whisk in half-and-half and egg yolks.
- Over medium-high heat, bring mixture to a simmer, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until the mixture thickens, about 2 minutes.
- Pour custard through a fine mesh strainer into a medium bowl. Stir in vanilla extract. Cover with plastic wrap, placing plastic wrap directly on surface of custard. Refrigerate, until cooled and set, at least 3 hours.
- Meanwhile, puree ½ of the diced mango in blender or food processor until smooth, stir into cooled custard. Set aside remaining diced mango.
- In another medium bowl, beat cream, powdered sugar and cinnamon until stiff peaks form.
- Spoon custard into 6 dessert cups and top with whipped cream, then sprinkle equal amounts of almonds and the reserved diced mango.
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