Tropical-Fruit Custard Sauce

Name: Tropical-Fruit Custard Sauce
Total time: 15 min
Yield: About two cups
Cuisine: southern
Ingredients: 3 very ripe mangoes or papayas, about one and one half pounds, (see note); 1 cup milk; 1 teaspoon pure vanilla extract; 3 large egg yolks; 1/3 cup sugar; 1/3 cup heavy cream or, preferably, creme fraiche

By Craig Claiborne

Total Time: 15 minutes
Rating: 4(5)
Comments: Read comments

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Ingredients

Yield:About two cups

3very ripe mangoes or papayas, about one and one half pounds, (see note)
1cup milk
1teaspoon pure vanilla extract
3large egg yolks
⅓cup sugar
⅓cup heavy cream or, preferably, creme fraiche

Ingredient Substitution Guide

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Preparation

Step 1
Peel the mangoes or papayas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than one cup of pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
Step 2
Put the milk into a saucepan and add the vanilla. Bring to the boil and remove from heat.
Step 3
Put the yolks in a mixing bowl and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a saucepan and continue beating. Cook over low to medium heat (it is best if a heat pad is used) beating constantly. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon. It must be thickened and custardlike.
Step 4
Meanwhile, prepare a bowl of ice and set the saucepan in it.
Step 5
Stir occasionally, until cooled. Stir in the cream or creme fraiche and the mango or papaya puree. Serve with chocolate-pecan cake.