Temblaque
by Tarla Dalal
07 Jul 2012
This recipe has been viewed 16396 times
In the mood for a warm and delicious dessert? The temblaque is ideal! Coconut milk, corn flour and sugar is cooked into thick custard and served chilled with mango and strawberry sauces! Try this one and you will be pleasantly surprised!
Temblaque recipe - How to make Temblaque
Setting Time: 120 mins. Preparation Time: Cooking Time: Total Time:
Serves 4 to 6.
3 cups coconut milk
1/2 cup sugar
1/2 cup cornflour
For the mango sauce (for serving)
2 mangoes, pureed and strained
2 tbsp dark rum
For the strawberry sauce (for serving)
1 1/2 cups strawberries, pureed and strained
1/2 cup sugar
2 tbsp rum (optional)
Method
For the mango sauce (for serving)
How to proceed
- Main Procedure
For the mango sauce (for serving)
- For the mango sauce (for serving)
- Flavour the mango purée with rum and refrigerate overnight.
- For the strawberry sauce (for serving)
- Add the sugar to the strawberry purée with rum mix well and refrigerate overnight.
How to proceed
- How to proceed
- Mix all the ingredients in a non-stick pan and heat, stirring constantly on a low
- Stir till the mixture is thick enough to coat the back of a spoon.
- Cool and pour the custard into individual moulds.
- Refrigerate for 2 hours or until set.
- Unmould and serve with both the sauces.
Nutrient values per serving
| Energy | 593 cal |
| Protein | 6.3 g |
| Carbohydrates | 45.5 g |
| Fiber | 15.6 g |
| Fat | 43.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0.5 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.6 mg |
| Vitamin C | 1 mg |
| Folic Acid | 54.7 mcg |
| Calcium | 35.6 mg |
| Iron | 3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0.9 mg |
| Potassium | 53.6 mg |
| Zinc | 0.3 mg |
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