Sometimes in the spur of the moment I tend to make something out of the ordinary.When I create a new recipe ,I usually eyeball the ingredients and the dish emerges as the best I could have ever made.Lately I have been playing around with custard powder inventing new desserts which at the beginning became a total disaster but then with a lot of trial and error ,I learnt to use and balance the correct amount of ingredients to make something interesting.
I made custard pudding using fresh mangoes and apples , instead of the usual pudding dish i used a springform tray to set the pudding in .And what a transformation the springform tray did to my pudding.It had the typical look of a cheese cake and anyone looking at it would think I had made cheesecake .At least a mock cheese cake to devour on a breezy afternoon.
For a thick custard pudding ( my mock cheese cake)
1 litre milk
1 cup custard powder
1/2 tin condensed milk
1 small apple grated
1 tablespoon lemon zest
1 cup sugar or to taste
1 tsp vanilla essense
A little less than a cup of water
For the pudding base
Tea biscuits to fill a springform baking tray ( single layer)
Hot coffee to dip biscuits ( not to soak)
1 tablespoon sugar
For the topping
2 big juicy mangoes
1 tablespoon sugar
Step 1- Dip the tea biscuits in hot coffee and in a single layer fill the springform tray.keep aside .
Step 2 -Make a thick paste of the custard powder using water.set aside.In a heavy bottom pan,add the milk,condensed milk,sugar and the custard paste and cook till it thickens.Then add the grated apple,lemon zest and the vanilla essense and stir it continuously till the the custard is very thick (the custard should not be creamy but very thick consistency) . Pour the custard into the springform tray and evenly level it with the help of a spatula .Keep it aside to cool and then refrigerate to chill.
Step 3 - With your handy manual kitchen grater ,grate the mangoes.It will have a kind of pureed consistency . Mix into it 1 tablespoon of sugar.
Remove chilled custard pudding from refrigerator and top it with the fresh mango puree and refrigerate again for a couple of hours.
To serve, carefully remove the top part of springform tray ,place the pudding on a serving platter with the bottom of the tray still intact.Cut into wedges ( how big the slice is according to your preference).