Tropical Fruit Custard Sauce Food

BLACK BEAN, TROPICAL FRUIT AND QUESO BLANCO SALSA

Steps:

• To make the Salsa: In a large bowl, combine all the ingredients except the avocado in the order listed. Very gently, fold in the avocado, to avoid smashing the delicate ingredients. Cover and refrigerate until chilled.
• To make the Dressing: In a small bowl, combine all ingredients and whisk them well. Cover and refrigerate. To serve, gently fold the dressing into the salsa. Season to taste and serve.

FRUIT CUSTARD RECIPE

Steps:

• Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
• Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• You may taste test it at this stage and add more sugar if needed.
• Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
• Whisk the custard well before serving. This ensures even and smooth fruit custard.
• Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
• Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

EASY FRUIT CUSTARD RECIPE | FRUIT SALAD WITH CUSTARD RECIPE

Steps:

• Take 1/4 cup milk in a mixing bowl and add custard powder to it. Mix well without any lumps.
• Add this to the remaining milk and add sugar. Cook in low flame till the custard thickens.
• Refrigerate for 2-3 hours.
• While serving take a glass and add one layer of chilled custard,add fresh fruits and then again custard. Top with chopped nuts and serve fruit custard immediately.

TROPICAL CUSTARDS

Steps:

• How to make Tropical Custards:
• Dissolve gelatin in 6 Tbsp. fresh milk. Set aside.
• In a saucepan, combine 1 1/4 cups fresh milk with sugar and cream.
• Bring to a boil, then remove from heat.
• Stir in dissolved gelatin. Add melon extract and food color Mix well.
• Pour into molds. Chill until set. Invert onto dessert plate Garnish with melon balls and cherry slices.
• To make buko-pandan custard, substitute melon extract with buko-pandan extract.
• Change the food color to apple green, and garnish with pandan leaf and a dollop of whipped cream instead of melon balls and cherry slices.
• To make mango custard, substitute the melon extract with mango extract and change the food color to yellow. Garnish with mango slices.

FRESH FRUIT WITH VANILLA CUSTARD SAUCE

Steps:

• Scald milk in a large saucepan over medium heat (do not allow milk to boil), set aside.
• Combine eggs, egg whites, and sugar in a medium bowl, beat with a wire whisk until blended.
• Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook stirring constantly, over low heat until mixture thickens and coats a metal spoon, about 30 minutes.
• Immediately pour sauce into a large bowl, stir with a wire whisk until cool.
• Stir in vanilla and salt, cover and chill 2 hours.
• Serve over fresh fruit.

SIMPLE VANILLA CUSTARD SAUCE

Steps:

• In a medium, saucepan (preferably with a heavy bottom) whisk together the egg yolks and sugar until well combined. Whisk in the milk.
• Place the pan over low heat and cook until the mixture is thickened, about 12-15 minutes, stirring almost constantly, especially at the end. The mixture should not bubble or boil; it should be thick enough to coat the back of a spoon. Remove from the heat and stir in the vanilla and if desired, a shake of salt.

TROPICAL-FRUIT CUSTARD SAUCE

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.

TROPICAL FRUIT PUDDING PIE

Steps:

• Stir yogurt into pudding. Pour into pie crust.
• Chill 2 hours.
• Arrange banana slices around the outer edge of the pie, then the kiwis, then the strawberries.
• Brush evenly with preserves.
• Chill pie another 2 hours.

THAI CUSTARD

Steps:

• Place the milk in a saucepan, bring to the boil. Remove from the heat and stir in the coconut. Leave until cool.
• Beat together the milk, semolina, eggs an sugar in a bowl. Place over a pan of boiling water and stir until the mixture thickens.
• Pour into a greased 900g (2 lb) loaf tin and bake at 180°C (350°F) mark 4 for 30 minutes. Remove from the oven and grill until golden brown. Cut into bars.
• Serve warm with sliced fruits.

FRUIT CUSTARD RECIPE, FRUIT SALAD WITH CUSTARD SAUCE

Steps:

• Take some milk and dissolve the 2 tablespoon custard powder in it and set aside.
• Bring the remaining milk to a boil. Switch off the flame and gradually add the custard powder while stirring continuously. Add sugar.
• Again bring this to a boil on low heat while stirring continuously for 2 minutes.
• Remove from heat and allow it to cool.
• Add the cut fruits, apple, guava, grapes, pineapple, mango and banana to the custard sauce and keep it in the refrigerator till serving time.
• Serve chilled.

FRUIT CUSTARD RECIPE

Steps:

• Add the custard powder to ¼ cup milk, mix well, and set aside.
• Bring the rest of the milk to boil and add sugar.
• Slowly add the custard mixture and continue to cook until thick - about 5-7 mins.
• Remove from fire, cool completely, and refrigerate.
• Cook the ¼ cup water + 2 tbsp sugar for about 3-4 mins until the syrup thickens a bit. It doesn't need to be one-string, etc.
• Remove from heat and set aside.
• Chop the pineapple into small cubes and shred the dates into small pieces.
• Add these to the hot syrup, mix well, cool completely, and refrigerate.
• An hour before you need to serve the fruit custard, cut the other fruits into small pieces, cube the cherries, chop the nuts and add to the pineapple-date mixture.
• Mix well and refrigerate until you need to serve.
• To serve: add ½ cup of the fruit salad to a bowl and top off with ½ cup chilled custard sauce.

CHOCOLATE-PECAN CAKE WITH TROPICAL-FRUIT CUSTARD SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Butter the inside of a nine-inch cake pan. Place a round of parchment or waxed paper, cut to fit, in the bottom of the pan. Butter the round of paper. Add about one tablespoon of flour to the buttered pan and shake it around to coat the bottom and sides of the pan. Shake out excess.
• Combine the cream and four tablespoons of butter in a saucepan. When the mixture simmers, add all the chocolate and stir around the bottom and sides until melted. Remove from the heat and let stand.
• Break the eggs into a heat-proof earthenware or metal mixing bowl. Stir in the sugar and vanilla. Place the bowl over - not in - a basin of simmering water, beating the mixture vigorously with a wire whisk.
• After about one minute, when the eggs are warm and not overly heated, remove the bowl from the basin and beat with an electric mixer.
• Continue beating until the mixture is tripled in volume and reaches room temperature, about 7 to 10 minutes.
• Scrape about one-third of the chocolate mixture into a large mixing bowl. Add about one-third of the egg mixture and blend well with a spatula. Add the remaining egg mixture and fold it in. Fold in the remaining chocolate mixture and stir in the pecans.
• Pour the batter into the prepared pan. Smooth over the top.
• Place the cake pan in a larger pan and pour boiling water around the cake pan. Place in the oven and bake 45 to 50 minutes or until a cake tester inserted in the center of the cake comes out clean.
• Remove the cake from the oven and let it sit in the water bath about 30 minutes. Remove the cake from the water bath and wipe off the bottom of the pan. Invert the cake onto a platter, remove the round of paper and let stand to room temperature. Serve with tropical-fruit custard sauce.