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
It is possible to read the history of `recipes` way back into history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Having said that, sadly, these early records were just basic hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are some tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, a very modern way of dining. Additionally, he tells us how the ancient Romans made use of a good variety of spices and herbs, including some that we all recognise for example basil, rue and dill. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from Arab cooking, including basil and coriander. These new foods and spices was responsible for a torrent in cookery books, the majority of which still exist in private collections. By the time we get to the 1900s, cookery publications are starting to become popular mostly due to more people being able to read, people having more leisure time and having more money to spend. The arrival of television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Aloha For Six_ Lime Custard With Mango Sauce recipe.
