| 1 | This recipe should be made one day before serving for maximum flavour. |
| 2 | 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. |
| 3 | In large bowl, whisk egg yolks with sugar until sugar is dissolved, scraping down side of bowl. |
| 4 | Pour cream mixture through strainer into egg mixture. |
| 5 | in 13x9-inch baking dish, place 6 ramekins or ?cup custard cups. |
| 6 | Pour custard evenly into ramekins. |
| 7 | Pour enough hot water into baking dish to come halfway up sides of ramekins. |
| 8 | Cover tightly and bake in 350f=180c oven for 50 minutes or until knife inserted at edge comes out clean. |
| 9 | Uncovered, let cool in water bath to room temperature. |
| 10 | Remove ramekins from water and place on tray; cover and refrigerate for 1 day or until properly set and thoroughly chilled. |
| 11 | [custard can be refrigerated for up to 2 days.] |
| 12 | about 1 hour before serving, remove custards from refrigerator; set aside. |
| 13 | Peel and dice mango; place in bowl. |
| 14 | Gently stir in passion fruit liqueur and lime juice; cover and set aside. |
| 15 | To serve spoon gruit evenly over custards and serve immediately. |
| 16 | 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. |
| 17 | per serving: 460 calories, 5 g protein, 40 g fat, 19 g carbohydrate |
| 18 | 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 |
