Mango Caramel Custard

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup sugar
• 2 Tbsp water
• 1 tsp lemon juice
• 1 Tbsp hot water
• 1 cup milk
• 3/4 cup cream
• 1 cup yellow mango pulp
• 1/2 cup condensed milk
• 1 tsp vanilla extract
• 1/4 cup cornflour
• Pinch of salt

1. 1Heat sugar, 2 tablespoons water, and lemon juice in a pan over medium flame until the mixture bubbles and transforms into a deep amber-colored liquid.
2. 2Stir in 1 tablespoon of hot water to achieve the desired consistency for the caramel.
3. 3Immediately pour the hot caramel into the bottom of a 6-7 inch metal cake tin, coating the base evenly, and allow it to cool and set.
4. 4Make a cornflour slurry by mixing cornflour with some milk or water in a small bowl until smooth and free of lumps.
5. 5In a larger bowl, combine mango pulp, sweetened condensed milk, and fresh cream, and whisk until a smooth, pale yellow mixture is achieved.
6. 6Add the cornflour slurry to the mango mixture and whisk everything together until well incorporated.
7. 7Strain the entire custard mixture through a mesh sieve into the cake tin, directly on top of the set caramel layer, to ensure a silky smooth texture.
8. 8Cover the cake tin tightly with aluminum foil.
9. 9Place the covered tin on a metal trivet inside a larger pot.
10. 10Pour water into the larger pot, filling it halfway up the sides of the cake tin, and cover the pot with a lid.
11. 11Steam the custard on a low medium flame for 40-50 minutes, or until its edges are set but the center remains slightly jiggly.
12. 12After steaming, allow the custard to cool.
13. 13Refrigerate the custard overnight to set completely.
14. 14Carefully unmold the chilled custard by running a knife around the inner edge of the tin and inverting it onto a serving plate.
15. 15Slice the custard into wedges and present on individual plates, allowing the liquid caramel sauce to pool around the slice.

These instructions are our analysis of the original video. Watch on YouTube →