Haitian Vanilla-Scented Cream Custard with Fresh Mango
This creamy custard dessert combines the sweet scent of vanilla with luscious fresh mango, offering a refreshing and exotic finale to any meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Custard
- 1
Mix dairy and sugar
Combine whole milk, heavy cream, and half the sugar in a saucepan.
- 2
Infuse vanilla
Add the vanilla bean and seeds, and bring to a simmer over medium heat.
- 3
Whisk yolks
In a separate bowl, whisk together the egg yolks and remaining sugar until pale and slightly thickened.
Cooking the Custard
- 1
Temper yolks
Gradually add a ladleful of hot milk mixture to the egg yolks, whisking constantly.
- 2
Combine mixture
Slowly whisk the tempered yolks back into the saucepan.
- 3
Thicken custard
Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Tip: Do not let the custard boil or it will curdle. Strain through a fine-mesh sieve for an extra-smooth texture.
How to Make Haitian Vanilla-Scented Cream Custard with Fresh Mango
Total time: 6 h · Yields 6 servings
- 1
Simmering the Milk Mixture
Heat milk, cream, and sugar gently to prevent scalding.
- 2
Tempering the Egg Yolks
Gradually incorporate heat to avoid scrambling the eggs.
- 3
Thickening the Custard
Stir consistently until the desired consistency is reached.
Chef's Tips
Further reading
Frequently asked questions
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.
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