Papaya And Egg Yolk Pudding

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium sized ripe papaya
• 5 egg yolks
• 2 cups sugar
• 2 -3 lemons (or limes)
• 1/4 cup water
• 4 whole cloves
• 3 inches piece cinnamon sticks

Recipe

• 1 add the papaya, lemon or lime juice and water to electric blender and blend on high for about 45 seconds. scrape down the sides of the blender with a rubber spatula. repeat the blending process until the mixture is a smooth puree.
• 2 using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
• 3 add the sugar, mixing well to ensure even distribution. add the cloves and cinnamon stick. bring to boil over high heat, stirring constantly.
• 4 cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (the mixture needs to be stirred regularly, until this point is reached.)
• 5 remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. discard the cloves and cinnamon stick.
• 6 using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
• 7 pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously. continue to beat the mixture until it is smooth and thick. it should be a deep bright yellow in color.
• 8 the mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. the dessert will continue to thicken while it cools.
• 9 the dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
• 10 the lemon/lime zest may be sprinkled on top of the dessert before serving.