Papaya And Egg Yolk Pudding Recipes

VANILLA PUDDING

Steps:

• Heat 4 cups of the milk in a large saucepan over medium heat until steaming.
• Whisk the sugar, cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.
• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla.
• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.
• Before serving, whisk the pudding vigorously until smooth and creamy.
• Stir-ins:
• Cookies and Cream: Crush 20 chocolate wafer cookies, stir some into the pudding and top with the rest.
• Fresh Berries and Gingersnaps: Fold in 2 cups of fresh, mixed berries and top with about 12 finely crushed gingersnaps.
• Vanilla-Banana: Fold in 3 sliced bananas. Cover and refrigerate for 1 hour. Fold in 24 crushed vanilla wafer cookies and top with more sliced bananas.
• Rocky Road: Fold in 1 cup each mini marshmallows and toasted chopped walnuts and 1/2 cup of mini chocolate chips. Sprinkle with more chocolate chips.
• Peanut Butter* and Jelly (See Cook's Note): Fold in 1 cup quartered red grapes and 1/3 cup each chopped roasted peanuts and peanut butter chips. Top with whole grapes.

OVOS MOLES DE PAPAIA (PAPAYA AND EGG YOLK PUDDING)

Steps:

• Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth purée.
• With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.
• Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
• Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
• In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.
• While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
• Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.

STEAMED PAPAYA PUDDING

Steps:

• Place papaya in a 4-cup measuring cup. Cover tightly with plastic wrap. Microwave at 100 percent power for 4 minutes.
• Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
• Remove the papaya from the oven. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
• Pour batter into the prepared bowl. Cover tightly with plastic wrap. Cook at 100 percent for 9 minutes, until the pudding is set.
• Remove the pudding from oven. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate. Let stand for 15 minutes.
• Unmold the pudding onto a serving plate. Serve warm, with additional sour cream, if desired.

PORTUGUESE EGG PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Beat butter, egg yolks and egg white until smooth. Set aside.
• In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
• In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
• Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.

PAPAYA AND EGG YOLK PUDDING

Steps:

• 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.
• Using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
• Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Bring to boil over high heat, stirring constantly.
• 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.)
• Remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.
• Using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
• 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.
• 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.
• The dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
• The lemon/lime zest may be sprinkled on top of the dessert before serving.