eat & cool slightly.
Add mango puree, eggs, egg yolks + brandy
Prepare custard by mixing together ingredients; beating eggs separately and adding them last.
Line a 9-inch pie plate with pastry and bake at 400\u00b0 for 5 minutes.
Remove from oven and fill with prepared custard mixture.
Reduce oven temperature to 350\u00b0 and bake for 30 minutes or until done.
o make filling combine mango nectar, sugar and custard powder in a
nd gently toss with the mango.
Divide the pasta and
ently, stirring until dissolved. Add mango slices; cook for 2 mins
x8 pan. Chill.
DO CUSTARD. Mix sugar and cornstarch in
ntil golden.
Prepare the custard filling.
In a small
vaporated milk, mango puree, and vanilla. Pour the custard into eight 6
erved.
For the custard sauce: Mix custard powder, sugar and 1
ombined well.
Place this custard mixture into a 2qt saucepan
place 6 3/4 cup custard cups.
In a medium
Sift flour and custard powder into a large bowl.
Preheat oven 425\u00b0F.
Cut out 4 - 5 1/2 inch discs from puff pastry. Use to line 4 - 5 inch tart pans. Trim edges then freeze for 10 mins. Line with parchment paper, fill with pie weights and blind bake for 5 mins. Remove weights and paper and bake for another 3 mins, or until lightly colored. Let cool for 5 mins then remove from tart pans.
To serve, fill tart shells with custard. Top with blueberries and mango. Dust with powdered sugar.
he egg mixture. Return the custard mixture to same saucepan on
n the passion fruit and mango puree.
Pour the mixture
Preheat oven to 400\u00b0F (200\u00b0C).
Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet.
Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks.
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Combine milk, vanilla and cardamom in a small saucepan over medium heat. Bring to a simmer. Whisk eggs, egg yolks and sugar until pale and creamy then gradually whisk in hot milk mixture until combined. Strain, discarding cardamom pods.
Divide between 4 - 4.25 oz ramekins. Steam for 10-12 mins, or until just set at center. Let cool. Cover with plastic wrap and chill for 2-3 hours, or until firm.
Top custard with chopped peach and mango. Serve.
eel and cut the mango into pieces. Squeeze as much
Pour nectar into a medium saucepan; place over medium heat.
Meanwhile, place milk and cornstarch in a medium-size mixing bowl; stir to combine and slowly pour into mango nectar, stirring continuously.
Increase heat to medium-high and continue stirring until thick, about 4 to 5 minutes.
Remove from heat and stir half of mango into mixture; pour pudding into four 1/2-cup custard cups. Refrigerate pudding for at least 2 hours or up to overnight.
Combine remaining mango with mint and spoon over chilled pudding.
ie is baking, prepare the custard by beating the yolks and