Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Whipping cream
2 ts Grated lime rind
6 Egg yolks
3 tb Granulated sugar
1 lg Mango
2 tb Passion fruit liqueur
- or coconut liqueur
1 ts Lime juice

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

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