Best 4 Baked Mango Custard Recipes

BAKED MANGO CUSTARD

Steps:

• Position the rack in the center of the oven and preheat to 350˚F.
• Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
• Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
• Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
• Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
• If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.

MANGO BAKED CUSTARD

Steps:

• Heat milk to simmering and add sugar and salt.
• Add eggs to milk slowly and add vanilla.
• Put mango in bottom of baking dish and pour milk mixture over them.
• Set dish in pan of water and bake at 300' for approximately 1 hour or until a knife comes out clean.

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

VANILLA SPONGE CAKE WITH MANGO CUSTARD FILLING

Steps:

• Preheat the oven to 350°F. Lightly oil two 9-inch layer cake pans with canola oil spray.
• In a large bowl, using an electric mixer beat the egg yolks, water, 1/4 cup of the agave nectar, the lemon zest, and vanilla extract for 5 minutes, or until pale and creamy. In a separate bowl, using clean beaters beat the egg whites at medium speed until stiff, slowly adding the remaining 1/4 cup agave nectar. Continue to beat until stiff and glossy, but not dry, about 1 to 2 minutes. Carefully fold the egg whites into the egg yolk mixture. In another bowl, sift the flour and baking powder together. Gently fold into the egg mixture. Pour the batter into the prepared pans and bake for 20 to 25 minutes, until a toothpick inserted into the centers of the layers comes out clean. Cool in the pans for 5 minutes, then invert on a cooling rack and cool completely before frosting.
• To assemble, spread a generous layer of vanilla pastry cream on the first cake layer. Next add the mango, followed by a bit more pastry cream to anchor the top layer in place. Top with the second layer and frost the entire cake with whipped cream. Refrigerate until ready to serve.
• Zesty Lemon: Flavor the cake with 2 teaspoons lemon zest and substitute a teaspoon of lemon extract for the vanilla extract. Fill with lemon curd (page 66) and frost with Agave Nectar Whipped Cream (page 113) and sliced fresh strawberries.
• Tipsy Mousse: Drizzle the cake layers with your favorite liqueur or rum. Fill with Light Chocolate Mousse (page 101). Frost with Agave Nectar Whipped Cream (page 113) and drizzle on melted chocolate ganache frosting (page 108).
• Celebration Cake: Vanilla Buttercream Frosting (page 106) is a classic. Try some sliced bananas inside along with the buttercream or Orange Crème Filling (page 113).
• Pineapple Right-Side-Up Cake: One of my favorites is Pineapple Cake Filling (page 115) and fresh whipped cream frosting.