It is an Omani thing you say?
I disagree. Your Omani grandmother never made custard from a can. She used eggs and fresh milk. Custard IS NOT a traditional Omani dessert in any way shape of form.
This is my take on the custard (since it has evolved into an Omani household staple aaaaaaand as much as that grates me, my husband likes it). Mango fresh custard with rose water cream and garnished with real Omani rose petals (edible). I tried the Fosters varient and it is waaaaaaaaaaay too bleh and watery for me.
Mango Custard Recipe (serves 4):
Ingredients for cream garnish: *100 ml heavy cream *1 tsp pure unwatered rose water
Directions: 1.) Whip the cream until soft peaks form. 2.) Add the rose water and fold in. Preeeetttty simple. [If you don't like rose flavour you can always try adding a small pinch of cinnamon instead]
Ingredients for custard: *3 eggs *1/4 cup castor sugar *2 1/2 tablespoons plain flour *1/2 chopped mango *1/2 cup mango juice *1/2 cup mango yogurt
Directions: 1.) Preheat oven to 300 degree farenheit & lightly grease a 4-cup pie dish or 4 pie cups. 2.) In a bowl, beat eggs with sugar until thick and then whisk in mango juice, mango yogurt and flour. Stir in chopped mango and spoon mixture into prepared dish or dishes. 3.) Place baking dish or dishes in a larger pan half-filled with hot water and bake mango custard about 50 minutes or until a knife is inserted near the edge of the custard coming out clean. Remove from heat and allow to cool.
To serve: Spoon a dallop of cream over each portion and garnish with fresh (edible) Omani rose petals. Looks pretty and tastes... authentically like maybe it could be Omani if we gave it enough time.