BLACK SAPOTE/LOQUAT CUSTARD
Ingredients:
450 g black sapote pulp
450 g loquat pulp (skinless)
1 cup sugar (or to taste)
½ cup milk
4 Tbl corn starch
1 Tbl vanilla
4 egg whites
¼ tsp lime rind (or green lemon)
2 cups water
Method:
Pour 1 cup water into blender. Add black sapote pulp and blend. Pour mixture into a 5-quart pot. Blend loquat pulp (until smooth) with 1 cup water and add to black sapote mixture plus ½ cup sugar. Cook slowly on medium heat, stirring. In a separate bowl dissolve corn starch and milk. Add vanilla and mix well.
Add milk mixture to black sapote/loquat mixture and stir.
Cook and stir cautiously for 15 minutes until thickened. Remove from heat and pour into container - do not fill to brim, leave 2½ inches.
To prepare meringue: beat egg whites until stiff. Add ½ cup sugar slowly while beating. Add lemon rind and mix for 10 seconds.
While the black sapote/loquat mixture is still luke warm, top with meringue. Serves 8 people.
Note. You can use same recipe with any mixture of two or three fruits.
DATE: May 1990
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