Tropical-Fruit Custard Sauce

• 3 very ripe mangoes or papayas, about one and one half pounds, (see note)
• 1 cup milk
• 1 teaspoon pure vanilla extract
• 3 large egg yolks
• 13 cup sugar
• 13 cup heavy cream or, preferably, creme fraiche

1. Peel the mangoes or papayas and discard the skins.
2. The flesh should be quite soft.
3. Put the flesh into a food mill and turn the handle to strain the pulp.
4. Discard the seeds.
5. There should be slightly more than one cup of pulp.
6. Put the pulp into the container of a food processor and blend thoroughly.
7. Set aside.
8. Put the milk into a saucepan and add the vanilla.
9. Bring to the boil and remove from heat.
10. Put the yolks in a mixing bowl and add the sugar.
11. Beat rapidly with a wire whisk or electric mixer.
12. Beat until light and fluffy.
13. Gradually add the hot milk, beating vigorously.
14. Pour this mixture into a saucepan and continue beating.
15. Cook over low to medium heat (it is best if a heat pad is used) beating constantly.
16. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer or until it coats a wooden spoon.
17. It must be thickened and custardlike.
18. Meanwhile, prepare a bowl of ice and set the saucepan in it.
19. Stir occasionally, until cooled.
20. Stir in the cream or creme fraiche and the mango or papaya puree.
21. Serve with chocolate-pecan cake.

very ripe mangoes, milk, vanilla, egg yolks, sugar, heavy cream

Taken from cooking.nytimes.com/recipes/1971 (may not work)