Mango Custard Oman Style
Recipe: #16806
January 18, 2015
Categories: Desserts, Puddings, Mango, Middle Eastern, Oven Bake, Low Sodium, Vegetarian, Kosher Dairy, more
"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. this is more like a mango pudding ,it tastes awesome and is easy to do"
Ingredients
- CUSTARD
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- TOPPING
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Nutritional
- Serving Size: 1 (211.3 g)
- Calories 370.2
- Total Fat - 23.4 g
- Saturated Fat - 13 g
- Cholesterol - 223.1 mg
- Sodium - 187.9 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 0.7 g
- Sugars - 17 g
- Protein - 12.3 g
- Calcium - 124.9 mg
- Iron - 1.8 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Butter 4 ramekins.
Step 2
Divide the mango into the 4 ramekins.
Step 3
Mix the eggs and sugar together; add the flour then mix.
Step 4
Add the yogurt and mango juice. Pour over fruit.
Step 5
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.( i did in 350 oven for about 30 minutes with no ban marie and it was a little brown on bottom but ok
Step 6
Whip the cream and rose water together; a pinch of cinnamon would be okay.
Step 7
Top cooled custards with this topping. She topped hers with rose petals.
Tips
No special items needed.