2 1/2 cup whipping cream
2 tsp grated lime rind
6 egg yolks
3 tbsp granulated sugar
1 large mango
2 tbsp passion fruit liqueur or coconut l, iqueur
1 tsp lime juice
Directions
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
Servings: 6 servings
Aloha For Six: Lime Custard With Mango Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Sauce
The History of Recipes
Written recipes as an idea can be found far back into history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient recipes were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. During the time of the Romans a roman called Apicius wrote a number of scripts which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, main course and desserts, a style of dining still practiced today. He also informs us how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern cooks for example bay, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for a torrent in recipe books, many of which are kept safe in private cookery archives. When we get to the 20th century, cook books were increasing in popularity due to more people being able to read, people having increased free time and having more disposable income. The arrival of TV gave us celebrity chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Aloha For Six_ Lime Custard With Mango Sauce recipe.
