1. Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil. 2. In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.). 3. Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool. 4. While the custard is cooling, cook the fruit: 5. Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool. 6. To serve: 7. Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day. 8. Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
