Hot dessert: Baked Custard with Cinnamon

Ingredients
 2 large England’s Best eggs
 2 cups whole milk
 1/3 cup sugar
 1/4 teaspoon salt
 Dash ground cinnamon
 Dash ground nutmeg

Directions
In a small bowl, whisk the eggs, milk, sugar and salt. Pour into 4 ungreased 8-oz. custard cups;
sprinkle with cinnamon and nutmeg.
Place in a 13x9-in. baking pan; pour hot water in pan to a depth of 3/4 in. Bake, uncovered, at
350° until a knife inserted in the center comes out clean, 50-55 minutes. Remove cups to a wire
rack to cool. Serve warm or chilled. Store in the refrigerator.
Nutrition Facts
1 each: 177 calories, 7g fat (3g saturated fat), 123mg cholesterol, 239mg sodium, 23g
carbohydrate (22g sugars, 0 fiber), 7g protein.
Cold dessert: mango graham shake
For the Yellow Mango Shake
 1 3/4 pieces ripe mangoes, chopped
 1/4 cup all-purpose cream
 2 1/4 tablespoons condensed milk
 1 cup ice
For the Green Mango Shake
 1/3 piece green mango, chopped
 1/4 cup all-purpose cream
 2 1/4 tablespoons condensed milk
 1 cup ice

 3 pieces M.Y. San Grahams Honey (crushed)

 Chopped mangoes for garnish

Directions:
DO YELLOW MANGO SHAKE – Mix all ingredients for yellow mango shake in a blender,
blend until smooth. Set aside.
DO GREEN MANGO SHAKE – Mix all ingredients for green mango shake in a blender. Blend
until smooth. Set Aside
LAYER - In six glasses, place green mango shake at the bottom of the glass. Divide unto the
glasses equally. Then place 1/8 cup crushed honey grahams into each glass. After, pour yellow
mango shake equally to the 6 glasses.
FINISH - Garnish with chopped mangoes (optional).
SERVE.
EXPERT TIP
Use really ripe mangoes. Green mangoes should not be too sour- almost to the ripe side. But if
you prefer the sour taste, get the firm green mangoes.
Culinary arts
(Hot and cold dessert)

Submitted by:
Mylene babngo-o

Submitted to:
Mrs. Haydeeh baldino

Submitted date:
May 3, 2019