TROPICAL-FRUIT CUSTARD SAUCE
Provided by Craig Claiborne
Categories condiments, sauces and gravies
Time 15m
Yield About two cups
Number Of Ingredients 6
Steps:
- Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
- Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
- Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
- Meanwhile, prepare a bowl of ice and set the saucepan in it.
- Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 10 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 66 milligrams, Sugar 45 grams
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