Custards…thick, creamy, and delicious…a dessert that charms you and sweeps you off your feet with its simplicity. Food Timeline reveals that the dish began to flourish all around the world in the Middle Ages in both savoury and sweet varieties and food history reveals the existence of this dish during the ancient Roman civilisation. The word “custard” comes from the French word, “croustade,” A true Custard is essentially eggs, mixed with milk or cream, and then thickened using low heat.
Cream custards, are sauces that are made with egg yolks & cream or milk, poured on warm pies, crumbles, and steam puddings. They are also used cold, in trifles, and are usually flavoured with vanilla and sometimes with orange flower water or rose water. Confectioner’s custard or pastry cream are thick and sweet and used to make delicious vanilla slices, bun stuffing’s and more. This custard is unusual because it is heated until it boils & is stabilised with cornflour. Set custards are baked and usually protected from the dry heat of the oven with a water bath. Whole eggs are used, because the whites form a firm gel & help in setting the custard.
Credit goes to the British Memsahibs for the advent of custards into the Indian sub-continent. Alas the Memsahib custard bears no resemblance to the custards in India today. Thanks to the production of cornflour and an English man Alfred Bird who discovered that cornflour could thicken and set milk like a custard. John Polson Jr patented the product in 1894 and along with his father John Polson Sr and his partners William Polson and John Brown the famed Brown & Polson cornflour was produced and it shot into prominence in India too. Inspired by Brown & Polson, Satpal Malhotra along with his brothers’ started the Weikfield brand of “made in India” custard powders in the city of Pune.
Foodialogues shares with you the last mango recipe of the season….Mango Custard. Thick, creamy, and loaded with mango cubes this flavourful dessert is a runaway hit.
MANGO CUSTARD RECIPE
Ingredients for Mango Custard Recipe:
- Milk 3 Cups
- Cold milk 3 tbsp for slurry
- Custard Powder 1 Tbsp
- Sugar ½ C
- Mango Puree 1 C
- Mango Cubes 1 C
Preparation Method for Mango Custard Recipe:
- Heat the milk in a heavy-bottomed pan. When it begins to boil, lower the flame and add the sugar. Gently stir until the sugar is dissolved. Take the custard powder in a bowl.
- Add some cold milk and make into a slurry. As the milk is simmering, gently pour the slurry, stirring all the time. Keep stirring till the custard coats the back of a spoon.
- Cool, add the fruit puree, and whisk well. Add the mango cubes and chill before serving.
Delicious Homemade “Mango Custard” Dessert is ready 🙂
