Temblaque Recipe (Dinner Recipes)

Ingredients

• 3 cups coconut milk (nariyal ka doodh)
• 1/2 cup sugar
• 1/2 cup cornflour
• 2 mango puree and strained
• 2 tbsp dark rum
• 1 1/2 cups strawberry puree and strained
• 1/2 cup sugar
• 2 tbsp rum (optional)

Steps

1. Flavour the mango purée with rum and refrigerate overnight.
2. For the strawberry sauce (for serving)
3. Add the sugar to the strawberry purée with rum mix well and refrigerate overnight.
4. Mix all the ingredients in a non-stick pan and heat, stirring constantly on a low
5. Stir till the mixture is thick enough to coat the back of a spoon.
6. Cool and pour the custard into individual moulds.
7. Refrigerate for 2 hours or until set.
8. Unmould and serve with both the sauces.