Tropical Custards Recipes

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.

TROPICAL CUSTARD COFFEE CAKE

Steps:

• Grease a 9 x 9-inch square pan.
• Preheat oven to 375°.
• Put currants into a small bowl, add orange juice, let sit until currants are plump and juicy; set aside. Drain off any excess liquid before adding to custard mixture.
• In a bowl, mix flour, cornmeal, 2 tablespoons of sugar, baking powder and salt until blended.
• Combine milk and melted butter and add to dry ingredients, stir to form a thick batter.
• Spread batter in prepared pan, set aside.
• In a bowl, mix sour cream, lemon juice, 1/4 cup white sugar, egg until well blended.
• Add coconut, drained currants, ginger and orange zest, mix well.
• Pour custard mixture over prepared batter in baking pan.
• Bake 25 to 30 minutes until edges begin to pull away from sides of the pan and centre of custard is set.
• Can be served warm or at room temperature. Enjoy!
• Any remaining coffee cake should be covered and refrigerated.