INGREDIENTS

INSTRUCTIONS

This recipe should be made one day before serving for maximum flavour.
In small saucepan, heat whipping cream and lime rind over medium-high heat
just until bubbles form around edge of pan, about 4 minutes; let cool to
room temperature. In large bowl, whisk egg yolks with sugar until sugar is
dissolved, scraping down side of bowl. Pour cream mixture through strainer
into egg mixture.
In 13x9-inch baking dish, place 6 ramekins or 3/4-cup custard cups. Pour
custard evenly into ramekins. Pour enough hot water into baking dish to
come halfway up sides of ramekins. Cover tightly and bake in 350F=180C oven
for 50 minutes or until knife inserted at edge comes out clean. Uncovered,
let cool in water bath to room temperature. Remove ramekins from water and
place on tray; cover and refrigerate for 1 day or until properly set and
thoroughly chilled. [Custard can be refrigerated for up to 2 days.]
About 1 hour before serving, remove custards from refrigerator; set aside.
Peel and dice mango; place in bowl. Gently stir in passion fruit liqueur
and lime juice; cover and set aside. To serve spoon gruit evenly over
custards and serve immediately.
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.
Per serving: 460 calories, 5 g protein, 40 g fat, 19 g carbohydrate
Dinner menu: Aloha For Six: Party Planner Info Aloha For Six: Golden Curry
Macadamia Nuts Aloha For Six: Chicken Salad With Soft And Crispy Noodles
Aloha For Six: Ginger-Glazed Pork Tenderloins Aloha For Six: Citrus Sweet
Potatoes Aloha For Six: Stir-fried Broccoli And Sweet Onions Aloha For Six:
Lime Custard With Mange Sauce; or Aloha For Six: Coconut Cookies
Source: Canadian Living Magazine March 1996 by Karen Barnaby
[-=PAM=-] PA_Meadows@msn.com
Posted to MM-Recipes Digest V4 #175 by "KAR" <bluekat@gate.net> on Jul 7,
1997

A Message from our Provider:

“God will let you get away with it until suddenly . . .”