Baking this mango custard was an entirely new experience for me but it was well worth the trip.... I never knew it would taste so exquisite. One spoonful together with some whipped cream was all I needed and I was transported to another time and place........
The restaurant was abuzz with casual chatter that accompanies fine dining, but all in a relaxed atmosphere that made it's patrons enjoy the Trini food experience. Perched at the side of the hill, the plantation styled building was renovated as a hotel with a restaurant over looking the Savannah. The palms in the garden swayed in the breeze ever so gently this cool night ...
People travelled from far and wide on the island, even as far as San Fernando, to enjoy the very best of food and music at the cosy restaurant......Tonight the band on stage is featuring world renouned local jazz guitarist, Fitzroy Coleman and a rather young looking Lord Kitchener, looking dapper in his suit complete with fedora as well.
As they start up a well known trini kaiso, "Old Lady Walk ah Mile", I can't help but notice the peaked curiosity of the diners, especially the foreigners, as they looked on in awe and wonder, as Fitzroy's fingers danced on the fretboard playing chord after fascinating chord. They actually had to stop eating a while to take him in. Let's Listen as he accompanies Lord Kitchener....
Up next, the band veered off to some jazz standards like "Here's That Rainy Day" and "Autumn Leaves" with the Guitar Wizard weaving and concocting a musical spell with his guitar over his onlookers....
Of course the menu in this restaurant was all local with exciting twists here and there but still grounded in Trini Foodism. Local ingredients take on new and exciting roles such that main dishes become appetizers and so called "peasant food" are given a facelift; the barefoot little black girl now wears pumps and a white dress........
On this cool wispy night the music plays on, the people eat and have a great time. Everyone is happy and most of all it was a delight to have dinner at the establishment.....
*snapping back to reality *
Where did I go?
Hmmph, Me and my wandering mind again lol!! 🙂
For a while I felt the restaurant was real and I had this mango custard for dessert after an enjoyable meal lol!!
Nevertheless, as we say in trini "it taste real bess" so have a go at it and tell me what you think.
Mango Custard Recipe
BAKED MANGO CUSTARD
2 ripe mangoes or enough to make 1 cup pureed mangoo
3 large eggs
¼ cup sugar
1 cup evaporated milk. scalded
1 teaspoon vanilla extract
¼ tsp. salt
Preheat oven to 325 degrees F.
Peel mango and remove the seed.
Process mangoes in a food processor or blender until smooth to get the pulp. Set aside 1cup.
Beat eggs at medium speed with an electric mixer until frothy.
Add lime rind to the egg. This will help remove most of the fresh "eggy" scent.
Add sugar and salt beat until blended...
Gradually add milk, mango puree and vanilla extract, beating at low speed until blended.
Pour custard mixture into 8 (6-ounce) or 6 (5-ounce) custard cups, ramekins, etc.
Set the custard cups in a roasting pan. Add hot water to a depth of 1 inch.
Cover with foil.
Bake for 30 to 45 minutes or until a knife inserted in the center comes out clean.
Remove ramekins/ custard cups from water carefully.
Serve mango custard at room temperature or chilled with mango slices and a dollop of whipped cream topping.
- Preheat oven to 325 degrees F.
- Peel mango and remove the seed.
- Beat eggs at medium speed with an electric mixer until frothy.
- Add lime rind to the egg. This will help remove most of the fresh “eggy” scent.
- Add sugar and salt beat until blended
- Gradually add milk, mango puree and vanilla extract, beating at low speed until blended.
- Pour custard mixture into 8 (6-ounce) or 6 (5-ounce) custard cups, ramekins, etc.
- Set the custard cups in a roasting pan. Add hot water to a depth of 1 inch. Cover with foil.
- Bake for 30 to 45 minutes or until a knife inserted in the center comes out clean.
- Remove ramekins/ custard cups from water carefully.
- Serve mango custard at room temperature or chilled with mango slices and a dollop of whipped cream topping.
That's it for mango custard.
Ah gone 🙂