How long can I store leftovers?

Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, the custard can be made a day in advance. Add the mango topping just before serving.

What if I can't find fresh vanilla bean?

Substitute with 1 teaspoon of pure vanilla extract if necessary.

Can I use other fruits instead of mango?

Absolutely. Pineapple or papaya would be excellent alternatives.

Is there a dairy-free version of this recipe?

You can use coconut milk and a plant-based cream for a dairy-free alternative.

Haitian Vanilla-Scented Cream Custard with Fresh Mango

Name: Haitian Vanilla-Scented Cream Custard with Fresh Mango
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Dessert
Ingredients: 2 cups whole milk; 1 cup heavy cream; ½ cup granulated sugar; 1 vanilla bean; 4 large egg yolks; 3 ripe mangoes; 2 tablespoons honey; Juice of 1 lime

A tropical delight with a touch of Haitian vanilla

This creamy custard dessert combines the sweet scent of vanilla with luscious fresh mango, offering a refreshing and exotic finale to any meal.

4 h 30 min (including chilling time)
6
Intermediate

Ingredients

For the Custard

2 cups whole milk

1 cup heavy cream

½ cup granulated sugar

1 vanilla bean

split and seeds scraped

4 large egg yolks

For the Mango Topping

3 ripe mangoes

peeled, pitted, and diced

2 tablespoons honey

Juice of 1 lime

Preparation

Preparing the Custard

Mix dairy and sugar

Combine whole milk, heavy cream, and half the sugar in a saucepan.

Infuse vanilla

Add the vanilla bean and seeds, and bring to a simmer over medium heat.

Whisk yolks

In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.

Cooking the Custard

Temper yolks

Gradually add a ladleful of hot milk mixture to the egg yolks, whisking constantly.

Combine mixture

Slowly whisk the tempered yolks back into the saucepan.

Thicken custard

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

Do not let the custard boil or it will curdle. Strain through a fine-mesh sieve for an extra-smooth texture.

Cooking Process

Simmering the Milk Mixture

Heat milk, cream, and sugar gently to prevent scalding.

Tempering the Egg Yolks

Gradually incorporate heat to avoid scrambling the eggs.

Thickening the Custard

Stir consistently until the desired consistency is reached.

Plating & Serving