||mamey fruits (about 1kg - 2 ¼ lb), peeled and pitted|
|1 l (1 qt) ||whole milk|
|400 g (1 lb) ||sugar|
|4 ||egg yolks|
|½ ||cup ground almondss|
|1 ||vanilla pod, halved lengthwise |
||cup almonds, shelled, toasted and in three lengthwise cuts. |
Blend or food process mamey pith with 1 cup milk and strain.
the mamey mixture with sugar, egg yolks, the remaining milk, almonds and vanilla in a saucepan.
over low heat, stirring constantly with a wooden spoon, until the mixture detaches from the bottom of the pot when coaxed with the spoon. Remove from heat and remove the vanilla casing.
into a clay or ceramic platter and garnish with roasted almonds.
Dulces de platón are so named because they come to the table on a platón, i.e., a platter. Such desserts were common during Mexico’s colonial period and most were first prepared in convents and monasteries. The name varies according to the main ingredient used—sweet potato, pine nut, almond, or in this case, mamey.