Instructions: 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.

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