Egg custard is lightly flavored with papaya and baked on top of a papaya base for a delicious dessert. If papayas are not in season, you might like to try this with peaches.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
- 2 medium papayas (about 3 to 3-1/2 cups), peeled, seeded, halved, and chopped
- 3 Tablespoons butter
- 2 Tablespoons dark brown sugar
- 2 Tablespoons brandy
- 6 butter cookies, crushed into crumbs
- 8 egg yolks
- 6 whole eggs
- 2 teaspoons pure vanilla extract
- 2-1/4 cups milk
- 1/2 cup sugar
Preparation:
Preheat oven to 350 F.
Melt butter in a deep heavy skillet. Add papaya, brown sugar, and brandy. Saute until papaya is soft. Let cool.
Place cooled papaya mixture in a blender or food processor and process to a puree. Remove 1/2 cup and set aside. Pour the rest into a bowl and stir in cookie crumbs. Pour into the bottom of an 8-inch square baking pan.
Beat egg yolks, whole eggs, and vanilla until slightly thickened. Stir in reserved 1/2 cup pureed papaya. Heat milk and sugar just to the boil and immediately remove from heat. While constantly stirring, slowly pour the hot milk into the egg mixture. When well-blended, pour over the papaya in the baking pan.
Bake for 20 to 25 minutes, until center is set. Let come to room temperature. Chill papaya custard for at least 1 hour before cutting to serve.
Yield: 4 to 6 servings
Melt butter in a deep heavy skillet. Add papaya, brown sugar, and brandy. Saute until papaya is soft. Let cool.
Place cooled papaya mixture in a blender or food processor and process to a puree. Remove 1/2 cup and set aside. Pour the rest into a bowl and stir in cookie crumbs. Pour into the bottom of an 8-inch square baking pan.
Beat egg yolks, whole eggs, and vanilla until slightly thickened. Stir in reserved 1/2 cup pureed papaya. Heat milk and sugar just to the boil and immediately remove from heat. While constantly stirring, slowly pour the hot milk into the egg mixture. When well-blended, pour over the papaya in the baking pan.
Bake for 20 to 25 minutes, until center is set. Let come to room temperature. Chill papaya custard for at least 1 hour before cutting to serve.
Yield: 4 to 6 servings
