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5. When the custards have set, spoon about 2 tablespoons of the mango chutney onto each custard. I prefer the custards chilled but you can serve them at room temperature as well.

mango bread pudding

SERVES 6 TO 8

I have never been a huge fan of bread pudding, but for some reason this bread pudding takes the cake, no pun intended. It combines just the right elements of sweet, tart, creamy, and crispy. Everyone who tries it becomes a fan.

4

tablespoons salted butter

2

cups whole milk

1/2

cup heavy cream

1/3

cup sugar

2

teaspoons vanilla extract

2

teaspoons ground cardamom

1

teaspoon ground ginger

3

large eggs

2

large mangoes, pitted, peeled, and cut into 1/2-inch cubes, or two 10-ounce bags frozen mangoes, thawed

6

slices country bread, cut into 1/2-inch cubes (about 6 cups)

Whipped Cream (page 233) or vanilla ice cream for serving

1. Preheat the oven to 350 degrees F. Butter a 9-by-11-inch ceramic baking dish.

2. In a medium saucepan, combine the butter, milk, cream, sugar, vanilla, cardamom, and ginger and simmer over low heat, stirring occasionally, until the butter melts and the milk is hot. Remove from the heat and set aside to cool slightly for 4 to 5 minutes.

3. In a small bowl, whisk the eggs and then whisk them steadily into the milk mixture. Continue whisking until blended.

4. Combine the mangoes and bread in a large bowl and mix well. Transfer to the baking dish and pour the milk mixture evenly over the top. Make sure all of the bread pieces are soaked with the mixture, and let sit for 5 minutes.

5. Bake for 45 to 50 minutes, until bubbly and brown. Serve warm but not hot, with whipped cream or vanilla ice cream.

caramelized banana cream pie

SERVES 6

Who doesn’t enjoy a good banana cream pie every now and then? Even the most discriminating gourmet can be swayed by its creamy texture. In this version I sauté the bananas in butter and sugar and allow them to caramelize a bit before arranging them on the bottom of the pie shell. Using a pudding mix saves a lot of time and potential anguish.

1

box vanilla pudding mix or instant vanilla pudding mix

1

cup whipping cream

1

tablespoon unsalted butter

2

ripe bananas, sliced

2

tablespoons sugar

1

Basic Graham Cracker Crust (facing page) or premade graham cracker pie crust

21/2

tablespoons finely shredded unsweetened coconut, toasted in a dry pan for 3 to 4 minutes

1. Prepare the pudding according to the instructions on the box. Set aside.

2. Whip the cream until stiff peaks form. Cover and refrigerate.

3. Melt the butter in a large sauté pan over medium heat, add the bananas, and stir in the sugar. Sauté the bananas for 5 to 8 minutes, stirring constantly, until the bananas are lightly browned.

4. Spoon the bananas over the bottom of the pie crust, and then pour the vanilla pudding over the fruit. Cover the pudding with the whipped cream. Top with the toasted coconut and chill the pie for at least 2 hours. Serve chilled.

* * *

COOK’S NOTE: Many premade graham cracker crusts on the market are made with hydrogenated oils. Look for premade piecrusts that are natural or organic. Arrowhead Mills makes a great graham cracker crust that is free of hydrogenated oils and is made with mostly organic ingredients.

* * *

basic graham cracker crust

MAKES ONE 9-INCH PIE SHELL

18

graham crackers

1/4

cup sugar

1/3

cup soy margarine or butter, melted

1. Preheat the oven to 350 degrees F.

2. Break the graham crackers into pieces small enough to fit into the bowl of a food processor. Turn on the motor and process until crumbs form. Alternatively, put the graham crackers into a sealed bag and use a rolling pin to crush the crackers by rolling over them repeatedly until crumbs form. Transfer the crumbs to a medium bowl. Add the sugar and margarine and mix well.

3. Transfer the mixture to an ungreased 9-inch pie