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Mango Custard Oman Style

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“From Omani princess for na*me game. She says you can add cinnamon instead of rose water. She called for a teaspoon of rose water but I am not used to that much so I dialed it down for this recipe.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • CUSTARD
  • 3 eggs
  • 14 cup sugar
  • 2 12 tablespoons flour
  • 12 cup mango juice
  • 12 cup mango yogurt
  • 12 cup mango, sliced small chunks
  • TOPPING
  • 2 cups whipping cream
  • 14 teaspoon rose water
  • 1 pinch cinnamon
  • rose petal (optional)

Directions

  1. Butter 4 ramekins.
  2. divide the mango into the 4 ramekins
  3. .mix the eggs and sugar together
  4. add the flour
  5. mix
  6. add the yogurt.
  7. add the mango juice
  8. pour over fruit
  9. Place in a pan of water, which is a ban marie,up half ways on the ramekin in 300 degree Fahrenheit for oven 50 minutes or until knife comes out clean.
  10. Whip the cream and rose water together; a pinch of cinnamon would be okay.
  11. Top cooled custards with this topping. She topped hers with rose petals.

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