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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Can substitute diced mango or fresh peaches for the papaya. Ingredients:
1 papaya |
8 medium egg yolks |
1/4 cup superfine sugar |
2 1/2 cups heavy cream |
2 limes, zest of |
1 lime, juice of |
1/4 cup super fine sugar, to finish |
Directions:
1. Cut the papaya in half and scoop out the black seeds with a teaspoon.
2. Remove the skin, then dice the flesh.
3. Divide the flesh between 6 (3/4 cup) ramekins and place them in a roasting pan.
4. Use a fork to mix together the egg yolks and sugar in a bowl.
5. Pour the cream into a saucepan, bring slowly almost to a boil, then gradually beat it into the egg yolk mixture.
6. Strain the custard back into the saucepan; stir in the lime zest and juice, then divide it between the dishes.
7. Pour warm water into the roasting pan to come halfway up the side of the dishes.
8. Bake the custards in a preheated oven at 350° for 20-25 minutes until they are just set with a slight softness at the center.
9. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
10. About 25 minutes before serving, sprinkle the tops of the desserts with the sugar and caramelize with a blowtorch.
11. Leave at room temperature until serving.
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