Dutch Pancakes with Mango Custard

Recipe from Christi Hardy

Ingredients

Pancake

1/2 C	flour
1/2 C	milk
2	eggs (large)
1/2 t	nutmeg
4 T	powdered sugar
1	lemon  (use 1/2 the lemon juice to taste)
4 T	butter

Mango Custard

1	mango (large - fresh or frozen)
2	egg yolks
2 T	sugar (super fine)
2 t	cornstarch
1 C	milk

Preparation

In mixing bowl, combine flour, eggs, milk and nutmeg. Beat until well mixed. Melt butter in an 11 inch aluminum skillet with heat-proof handles, or a 7x11 inch baking dish. Pour batter into skillet or dish and place in a preheated 425 oven for 20 minutes, or until the pancake puffs and turns golden brown. Sprinkle with sugar and drizzle lemon juice over to taste. Return the pancake to oven for a few minutes, just enough to allow topping to melt. Cut into individual slices and serve with mango custard.

Mango Custard: Peel mango and remove seed. Dice into small pieces. Combine egg, sugar, cornstarch and 2 Tbsp. milk in a mixing bowl. Mix until smooth. In saucepan bring rest of milk to boil. Pour over the ingredients in the bowl and stir quickly using a whisk. Strain out any lumps. Place mixture back into saucepan. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon. Combine the custard sauce and chopped mango and blend until smooth. Let cool.

Tip: substitute your favorite fresh fruit in place of mango.

Serves 4