Tropical Fruit Custard Sauce Recipes

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.

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.

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.

FRUIT SALAD WITH CUSTARD !

Steps:

• For the fruit salad: Combine all the ingredients in a bowl.
• Refrigerate until served.
• For the custard sauce: Mix custard powder, sugar and 1 cup milk into a mixture, free of lumps.
• Keep aside.
• In a deep glass dish, microwave leftover milk on HIGH for 5 minutes uncovered.
• Stir once in between.
• Add custard solution, mix and microwave on medium (50 percent) for 7 minutes uncovered.
• Stir once in between.
• Cool the mixture and refrigerate until served.
• Coconut fingers: Remove the brown edges of the bread and cut them into 2 lengthwise.
• Arrange them on a greased ceramic plate on high-rack and grill for 5 minutes.
• Turn over the bread slices.
• Spread condensed milk followed by grated coconut on the soft side of each piece.
• Grill further for 5 minutes.
• Allow standing time of 2 minutes.
• Cool and keep airtight.
• To Serve: Take a serving bowl.
• Put into it, 4 tbsp.
• of fruit salad.
• Add 1/2 cup custard sauce.
• Mix extremely well.
• Garnish with 1 tbsp.
• pomegranate, top with a cherry and an inserted coconut finger per portion.
• Serve this dream dessert chilled.
• Alternatively, slice a few pieces of your favourite vanilla cake, top it with the custard sauce and cherries.
• Serve chilled.
• Tip: For a creamy and smooth custard sauce, one must always pass it through a sieve before refrigeration.

BUTTERMILK PANNA COTTA WITH TROPICAL FRUIT

Steps:

• Pour 2 tablespoons water into small custard cup; sprinkle unflavored gelatin over. Let stand until gelatin softens, approximately 10 minutes.
• Combine whipping cream and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture is hot but not boiling. Remove from heat; add gelatin mixture and stir until gelatin is completely dissolved and mixture is smooth. Cool mixture to room temperature, about 45 minutes.
• Stir buttermik and vanilla extract into cream mixture. Pour mixture through fine strainer into 4-cup measuring cup. Divide mixture among six 3/4-cup custard cups or ramekins. Refrigerate until panna cotta is set, at least 6 hours and up to 1 day.
• Run thin sharp knife around sides of each panna cotta to loosen. One at a time, place bottom of each custard cup in 1 inch of hot water 30 to 45 seconds; immediately invert custard cup onto plate. Using both hands, firmly grasp custard cup and plate together, shaking gently and allowing panna cotta to settle onto plate. Spoon fruit mixture around each panna cotta and serve.

CREAMY TROPICAL FRUIT SALAD

Steps:

• Mix pineapple, oranges, papaya, mango, peach, plantains, and pomegranate seeds together in a large bowl.
• Stir lemon juice and honey together in a small bowl; pour over the fruit mixture and stir to coat. Add yogurt and gently fold fruit to coat.

TROPICAL SHRIMP DIPPING SAUCE

Steps:

• Mix the sour cream, pina colada mix, crushed pineapple, and sugar together in a bowl, stirring to dissolve the sugar. Refrigerate at least 30 minutes to chill and blend the flavors.