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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
egg	3		beaten	214.5	1.08	18.84	14.265
sugar	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
sugar	3	tablespoons		0.0	0.0	0.0	0.0
mango	2			198.0	49.434	2.7060000000000004	1.254

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.