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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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As I continue to enter dessert recipes from our recent cruise, I am seeing a definite & freq trend for make-ahead combos using fruits w/a custard. This recipe from *Carnival Creations* by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) takes us to the far-eastern cuisines of India, Malaysia & Thailand. Altho the recipe suggests the French influence of Napoleon Brandy, my DH would look upon that as a sinful waste & I will use a more std cooking brandy. (Times have been estimated & do not include cooling times) *Enjoy* ! Ingredients:
1/2 cup sugar |
6 tablespoons milk |
6 tablespoons whipping cream |
3/4 cup mango puree (tip - 1 ripe med mango will yield about 3/4 cup puree) |
2 eggs (lightly beaten) |
4 egg yolks (lightly beaten) |
1 1/2 tablespoons brandy (napoleon suggested) |
1 pie shell (9-inch, frozen) |
1/4 cup whipping cream |
1 tablespoon powdered sugar |
Directions:
1. Preheat oven to 350°F.
2. In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
3. Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
4. Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
5. TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.
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