Baked Mango Custard - cooking recipe

Ingredients

2 ripe mangoes, pitted and chopped
4 large eggs, at room temperature
1/2 cup sugar
1 cup evaporated milk
1 teaspoon vanilla extract

Preparation

Position the rack in the center of the oven and preheat to 350˚F.
Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree.
Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish.
Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes.
Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours.
If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.