This is a variation of the traditional creme caramel. I love using apples in my desserts so I thought I could try my hand at creating an apple flavored caramel custard. It turned out great. Do try and let me know. I have used about 1 cup of milk as the apple puree has a lot of water content but if you want to substitute some other fruit then you will have to adjust the milk quantity accordingly.

Ingredients :

For Caramel :

Grain Sugar : 3/4 cup

Water : 1 cup

Custard :

Eggs : 4 nos.

Egg Yolks : 2 nos.

confectioners / fine grain Sugar : 1/4 cup

Vanilla Extract : 1 Tsp.

Apple Puree : 1 & 1/2 cup

Milk : 1 – 2 cups

Method :

Preheat the oven to 160°C.

Caramel : In a saucepan, add the sugar and water for the caramel. Keep stirring til the sugar has completely dissolved. Then stop stirring and bring it to boil. Cook without stirring till you get a rich  golden brown caramel. Pour the caramel into the custard mold or a set of ramekins and swirl it around so the caramel coats the side and the base.

Custard : Heat milk  but stop below the boiling point. Then set aside to cool for 10 minutes.

Whisk together the eggs, egg yolks, sugar and vanilla extract. Make sure to whisk lightly as we don’t need to incorporate air into the mixture.  Now add the apple puree and mix well.

Add the warm milk to the egg mixture and mix well. Strain if any lumps are formed.

Put the caramel lined molds in a baking tray. Add room temperature water to the tray so it comes to about halfway up the sides of the molds. Pour the custard into the molds and bake at 160°C for about 30-40 minutes or till the custard is set (Insert a palette knife into the custard and if it comes out clean the custard is set).

Cover and refrigerate the custard for a few hours.

When serving, dip the mold into warm water and then turn the mold up side down on a serving plate.

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Ingredients :

Mango Pulp : 800 ml. Can

Sweetened Condensed Milk : 400 ml. Can

Whipping Cream : 200 ml.

Handheld mixer with a whipper attachment

Method :

Ideally find unsweetened mango pulp otherwise you need to reduce the amount of condensed milk in the recipe.

I used a sweetened mango pulp tin and forgot to adjust the quantity of the condensed milk. The resulting mango ice cream was nauseatingly sweet.

In a large bowl add the mango pulp and the condensed milk. Whip these together till mixed well.

In a steel bowl add the whipping cream and place the bowl over a bowl filled with ice cubes.

Whip the cream till it forms soft peeks.  Now add to  the mango pulp mix and fold it in gently. Now pour the mixture into an aluminium bowl or tin and keep in the freezer for 30 minutes. Remove from freezer, use a wire whip to whip it again and then refreeze for further 30 minutes. This should be done about 3-4 times total and then keep in the freezer till it sets completely.

Serve decorated with fresh mango cubes and chopped nuts.