Author Topic: Mozambique - Papaya and Egg Yolk Pudding (Creme de Mamão))  (Read 204 times)

Olga Drozd

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Mozambique - Papaya and Egg Yolk Pudding (Creme de Mamão))
« on: August 25, 2018, 07:49:29 PM »
Mozambique- Papaya and Egg Yolk Pudding (Creme de Mamão)

If desired, this dessert from Mozambique may be refrigerated for two hours or more and served chilled.

1 medium sized ripe papaya (1 to 1 1/2 pounds), peeled, seeded and coarsely chopped [1/2 to 3/4 kg.]
1/4 cup strained fresh lime or lemon juice (50 mL)
1/4 cup water (50 mL)

2 cups sugar (1/2 liter)
3-inch stick cinnamon (8-cm)
4 whole cloves

5 large egg yolks - beaten

Combine the papaya, the lime or lemon juice and the water in a blender.  Set it at a high speed for about 30 seconds.  Turn off the machine, scrape down the sides of the beaker with a rubber spatula and blend again until the mixture is a smooth puree.  With the back of a spoon, rub the puree through a fine nylon sieve into a 2 to 3-quart (2 to 3-liter) enameled or stainless steel saucepan.

Mix in the sugar, the cinnamon stick and the cloves into the papaya mixture and, stirring constantly, bring to a boil over high heat.  Stirring occasionally, cook briskly until the syrup reaches a temperature of 230 degrees F. (110 degrees C.) on a candy thermometer, or until a few drops spooned into cold water immediately form coarse threads.  Remove the pan from the heat and, with a slotted spoon, remove and discard the cinnamon stick and the cloves.

In a deep bowl, beat the egg yolks with a wire whisk or an electric beater for about one minute, or until the egg yolks thicken slightly.  Beating constantly, pour the hot syrup in a thin stream into the yolks and beat until the mixture is smooth and thick, and is a bright, deep yellow.

Divide the mixture among four small heat-proof dessert dishes and cool to room temperature.  The dessert will thicken further as it cools.  Serves 4.
« Last Edit: August 25, 2018, 07:51:19 PM by Olga Drozd »