Link: theguardian.com
Serves: - 126 +
Ingredients
8400 ml double cream 4200 ml mango puree 1890 g sugar 10½ lime, juiced 2100 g egg yolks, 1=20g
Method
Heat 8400 ml double cream, 4200 ml mango puree, HALF the 1890 g sugar and 10½ lime, juiced until steaming Whisk {egg yolk} and remaining 1890 g sugar until combined Add hot cream mixture Pour into one or more dishes in a preheated Bain Marie in a 120 degree oven Cook for 45 minutes, ensuring the water never boils
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