Mango Custard Oman Style

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"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"

Original recipe yields 4 servings
OK
  • CUSTARD
  • TOPPING

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 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 & Variations


No special items needed.

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