Papaya Custard RecipeOrigin: East Africa Period: Traditional |
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This is a very classic East African dessert, incorporating the flesh of papaya into the custard mix and using water rather than milk as the liquid. Ingredients:
1 ripe papaya 
Papaya Custard Preparation:Method:Peel and coarsely chop the papaya then add to a food processor along with the lime juice and water. Blend until smooth then transfer the resultant purée to a fine sieve and press through the mesh into a saucepan. Add the sugar and dissolve over gently heat before adding the cloves and cinnamon stick. Turn the heat up to high and bring the mixture to a boil then continue cooking until a few drops of the mixture form coarse threads when dropped in cold water. Remove from the heat and take out the cloves and cinnamon. Meanwhile place the egg yolks in a bowl and whisk until pale and slightly thickened. Slowly pour the hot papaya syrup into the egg yolk mixture, beating vigourously all the while. Continue beating until the mixture is smooth and thickened. Pour the resultant mixture into four ramekins and allow to cool to room temperature. Top with the lime zest and serve. |
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