1. Pour the fresh milk into the milk pan, split the vanilla pod in half, and scrape the black vanilla seeds from the pod into the milk. Put the husks of the cleaned seed pods into the milk (you can leave them without vanilla pods, or use a few drops of vanilla extract instead); heat the milk pot over medium-low heat and boil until boiling
2. While boiling the milk, pour the egg yolk, sugar, cornstarch, and low-gluten flour into a bowl, and beat with a whisk until it is fluffy and white; after the milk is boiling, use a whisk to beat the egg yolk mixture while slowing down Slowly pour the milk into the egg yolk bowl until all is poured
3. Stir the mixed liquid, sieve it and pour it back into the milk pan (the vanilla pods are sifted out at this time), reheat the milk pan with a low heat, and use a wooden spatula or a silicone spatula to keep stirring while heating.
4. When it boils again and becomes a thick mixture, you can turn off the heat. After turning off the heat, continue to stir vigorously for a while, so that the cooked thick sauce does not produce particles or lumps. The finished product is vanilla custard sauce. Cool completely and set aside; core and peel the mango and take only the pulp
5. Put the mango pulp and the chilled vanilla custard sauce prepared in step 7 into the food processor, fully whipped evenly to become mango puree, and pour the whipped mango puree into a large bowl
6. The animal whipped cream (light cream) is beaten with a whisk to the extent that the grain can be maintained; mix the whipped whipped cream with the mango puree, and use a rubber spatula to stir evenly from the bottom to the top (do not stir in circles) ). If you like it, you can not mix it completely and keep the yellow and white stripes. After mixing, put them into small cups for single servings, put them in the refrigerator for 1-2 hours, or refrigerate overnight before eating
Tips:1. Step 1-7 is the vanilla custard sauce that everyone is very familiar with. In addition to making today's dessert, it is also used as fillings for puffs, bread, etc. It is very delicious;
2. The weight of this recipe is relatively large, enough for several people to share. If the number of people you "feed" is not large, you can make the formula by halving it;
3. If you want to get a more layered taste, you can squeeze half of the mango cream into the cup, spread a small piece of sponge cake or chiffon cake, and then squeeze the other half. The mango cream cup with cake slices tastes more like mousse cake;
4. Special reminder: Use ripe and sweet mango to make it, the mango fragrance will be strong!
