Aloha For Six Lime Custard With Mango Sauce Recipe

1. 1

   This recipe should be made one day before serving for maximum flavour.

2. 2

   In small saucepan, heat whipping cream and lime rind over medium-high heat just till bubbles form around edge of pan, about 4 min; let cold to room temperature.

3. 3

   In large bowl, whisk egg yolks with sugar till sugar is dissolved, scraping down side of bowl.

4. 4

   Pour cream mix through strainer into egg mix.

5. 5

   In 13x9-inch baking dish, place 6 ramekins or possibly 3/4-c. custard c.. Pour custard proportionately into ramekins.

6. 6

   Pour sufficient warm water into baking dish to come halfway up sides of ramekins.

7. 7

   Cover tightly and bake in 350F=180C oven for 50 min or possibly till knife inserted at edge comes out clean.

8. 8

   Uncovered, let cold in water bath to room temperature.

9. 9

   Remove ramekins from water and place on tray; cover and chill for 1 day or possibly till properly set and thoroughly chilled.

10. 10

    [Custard can be refrigerated for up to 2 days.]

11. 11

    About 1 hour before serving, remove custards from refrigerator; set aside.

12. 12

    Peel and dice mango; place in bowl.

13. 13

    Gently stir in passion fruit liqueur and lime juice; cover and set aside.

14. 14

    To serve spoon gruit proportionately over custards and serve immediately.

15. 15

    Variation: If you wish to omit the liqueur in the sauce, substitute 2 tb lime juice and omit the 1 ts lime juice in recipe.

16. 16

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17. 17

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* Per serving · 4 servings · Values may vary.