Friday, August 6, 2010
Want a rich, creamy dessert that's easy to make? Try this recipe for Mango Custard Pie. It's easy, quick, keeps well, and is especially good for serving during the summer!
Ingredients:
2 cups crushed Graham
1/4 cup sugar
1/2 cup melted butter
1/2 cup NESTL� Fresh Milk
1 250ml NESTL� All Purpose Cream
1/2 cup sugar
2 egg yolk
3 tbsp cornstarch dissolved in
3 tbsp water
1/2 tsp vanilla flavoring
2 cups sliced ripe mango
Procedure:
1. Combine Graham crackers and sugar. Add melted butter and combine until crumbly. Set aside 1/2 cup of the mixture and press the remaining into an 8 inch spring form pan. Chill in the refrigerator until ready to use.
2. Heat NESTL� Fresh Milk and NESTL� All Purpose cream. Add sugar and cook over low heat until sugar is dissolved.
3. Put around 2 tbsp of milk - cream mixture into the egg yolks to temper the eggs. Mix vigorously. Add into the milk-cream mixture.
4. Thicken with cornstarch and continue cooking while stirring. Add vanilla flavoring.
5. Pour prepared custard into the Graham crust. Spread to cover bottom of the crust. Arrange mangoes on top and drizzle to cover with the reserved Graham crust.
Keep in the refrigerator until ready to serve.
Now here's a little something that will satisfy your sweet tooth!
Ingredients:
1/4 cup sugar
1/4 cup cornstarch
1/4 tsp ground nutmeg
2 1/2 cups Carnation Evap
1 tbsp butter
1/4 tsp lemon peel
2 large eggs, beaten
3/4 cup bread crumbs
Oil
Powdered sugar
Procedure:
1. In a saucepan, mix sugar, cornstarch and nutmeg.
2. Gradually stir in Carnation Evap.
3. Heat over medium heat until boiling point. Stirring constantly. Let boil for 1 minute.
4. Remove from heat.
5. Stir in butter and peel.
6. Spread in ungreased 8 x 8 inch dish.
7. Refrigerate uncovered at least 3 hours.
8. Cut into 2 inch squares.
9. Dip squares into eggs.
10. Coat with crumbs.
11. Fry until light brown.
12. Drain then sprinkle with powdered sugar.
Ice Box Cake
Rich in Vitamin C- helps fight common infections.
Makes 8 servings
Ingredients:
CRUST
2 tbsp sugar
1/2 cup ground cashew nuts
3 pc egg whites
1/3 cup sugar
CREAM FILLING
3 pc egg whites
1/3 cup sugar
1 can DEL MONTE Fiesta Fruit Cocktail, drained
3/4 cup butter, cut into cubes and chilled
Procedures:
1. PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.
2. CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into
3. SPREAD/PIPE into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.
3. CREAM FILLING: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.
4. TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.
