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MANGO CUSTARD
2 cups milk
4 eggs beaten
1/8 tsp salt
1/2 cup sugar
1/4 tsp ground nutmeg
1 1/2 cups ripe mango peeled, sliced and processed
Heat the milk in low, adding sugar, salt, and nutmeg. Add the eggs, slowly, moving after each addition. Add the mango. Bake in a caramelized custard mold in bain du marie at 300 F for 35 minutes or until it solidifies. Refrigerate and serve with mango slices as garnishing.
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