Coconut custard with mango sauce

Dessert & Baking
Written By ANNA Test Kitchen

Recipe Marisa Curatolo

Ingredients

5 egg yolks

1⁄3 cup sugar

1 1⁄2 cups heavy whipping cream

1⁄2 cup coconut milk

1 teaspoon vanilla

1 cup mango juice

2 teaspoons cornstarch, mixed with 1 teaspoon water

Preparation

In medium bowl, whisk together egg yolks and sugar until smooth; set aside. In small saucepan, heat cream, coconut milk and vanilla over medium heat for about 3 to 4 minutes. Remove and slowly pour hot cream mixture into egg mixture, whisking constantly to prevent eggs from curdling. Strain mixture through fine-mesh sieve into clean bowl. Cool bowl over ice bath, whisking constantly to prevent film from forming.

Preheat oven to 300 ̊F. pour custard mixture into 6 ramekins. place in 13 x 9-inch baking dish and fill dish with 1⁄2 inch water. Bake for 35 to 45 minutes or until custard jiggles slightly when shaken. Chill 2 hours.

For mango sauce, in small saucepan, add juice and cook over medium heat until reduced by half. Whisk mango juice in cornstarch mixture and cook 2 minutes longer. Spoon sauce over custard. Serves 6.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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