Aloha For Six Lime Custard With Mango Sauce

Directions

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 till bubbles form around edge of pan, about 4 min; let cold to room temperature. In large bowl, whisk egg yolks with sugar till sugar is dissolved, scraping down side of bowl. Pour cream mix through strainer into egg mix.
3. In 13x9-inch baking dish, place 6 ramekins or possibly 3/4-c. custard c.. Pour custard proportionately into ramekins. Pour sufficient warm water into baking dish to come halfway up sides of ramekins. Cover tightly and bake in 350F=180C oven for 50 min or possibly till knife inserted at edge comes out clean. Uncovered, let cold in water bath to room temperature. Remove ramekins from water and place on tray; cover and chill for 1 day or possibly till properly set and thoroughly chilled. [Custard can be refrigerated for up to 2 days.]
4. About 1 hour before serving, remove custards from refrigerator; set aside.
5. Peel and dice mango; place in bowl. Gently stir in passion fruit liqueur and lime juice; cover and set aside. To serve spoon gruit proportionately over custards and serve immediately.
6. 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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