Prep 0 mins
Cook 20 mins
This dessert was native to England, but popular in English-speaking Africa in the time of British colonialism.Make this the traditional way or see the note below and make it the easy way! Adapted from the Congo Cookbook. Cook time is estimated, I have not made this yet. Or is you make it the easy way, there is no cook time!
- 2 cups milk (or coconut milk)
- 3 eggs, lightly beaten
- 1⁄4-1⁄2 cup sugar
- 3 tablespoons water
- 3 tablespoons sugar
- 2 mangoes (or 1 papaya)
- Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
- In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
- Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
- While the custard is cooling, cook the fruit:.
- Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
- To serve:.
- Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
- Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.
I made this with coconut milk, and knowing that doing so would make it more a pudding texture rather than a custard, also used a papaya rather than a mango. This made into a very nice light dessert with a very coconut flavor to it. Enjoyed this very much. Thank you for the recipe.
This is very filling but good! I used coconut milk and low fat milk (1%) -it took a long time to thicken, I added 1 spoonful of cornstarch (didn't measure) to move it along a bit. I wish I served this with whipped cream topped with toasted coconut, because I think it will be wonderful served that way in small glasses. Thanks for sharing!
I was dissappointed with this.I used 1/2 milk and 1/2 coconut milk, cut the sugar back to 1/3 cup and it still was very sweet. It didn`t thicken up as much as I thought it should.At which point I added 1/8 cup cornstarch. I skipped the water and should have skipped the sugar in the mangos.