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1
This recipe should be made one day before serving for maximum flavour.
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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.
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3
In large bowl, whisk egg yolks with sugar till sugar is dissolved, scraping down side of bowl.
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4
Pour cream mix through strainer into egg mix.
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In 13x9-inch baking dish, place 6 ramekins or possibly 3/4-c. custard c.. Pour custard proportionately into ramekins.
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Pour sufficient warm water into baking dish to come halfway up sides of ramekins.
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Cover tightly and bake in 350F=180C oven for 50 min or possibly till knife inserted at edge comes out clean.
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Uncovered, let cold in water bath to room temperature.
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Remove ramekins from water and place on tray; cover and chill for 1 day or possibly till properly set and thoroughly chilled.
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[Custard can be refrigerated for up to 2 days.]
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About 1 hour before serving, remove custards from refrigerator; set aside.
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12
Peel and dice mango; place in bowl.
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Gently stir in passion fruit liqueur and lime juice; cover and set aside.
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To serve spoon gruit proportionately over custards and serve immediately.
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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.
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16
Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles
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17
Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six:
