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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Omani princess for na*me game. She says you can add cinnamon instead of rose water. She called for a teaspoon of rose water but I am not used to that much so I dialed it down for this recipe. Ingredients:
3 eggs |
1/4 cup sugar |
2 1/2 tablespoons flour |
1/2 cup mango juice |
1/2 cup mango yogurt |
1/2 cup mango, sliced small chunks |
2 cups whipping cream |
1/4 teaspoon rose water |
1 pinch cinnamon |
rose petal (optional) |
Directions:
1. Butter 4 ramekins.
2. divide the mango into the 4 ramekins
3. .mix the eggs and sugar together
4. add the flour
5. mix
6. add the yogurt.
7. add the mango juice
8. pour over fruit
9. Place in a pan of water, which is a ban marie,up half ways on the ramekin in 300 degree Fahrenheit for oven 50 minutes or until knife comes out clean.
10. Whip the cream and rose water together; a pinch of cinnamon would be okay.
11. Top cooled custards with this topping. She topped hers with rose petals.
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