Link: theguardian.com
Serves: - 54 +
Ingredients
3600 ml double cream 1800 ml mango puree 810 g sugar 4½ lime, juiced 900 g egg yolks, 1=20g
Method
Heat 3600 ml double cream, 1800 ml mango puree, HALF the 810 g sugar and 4½ lime, juiced until steaming Whisk {egg yolk} and remaining 810 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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