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Papaya and egg yolk pudding. This recipe originated in Mozambique, South Africa and serves four (4). Eggs are used sparingly in many parts of Africa. In fact in some parts, there are still taboos associated with eggs. However, eggs are the symbol of fertility, and the dessert below would likely be used for a special occasion. There is an old Ghanaian saying that expresses the Africans’ view of the egg: "The sun, too, is but an egg which hatches great things."
- 1 medium-sized ripe papaya (1 to 1½ pounds), peeled, seeded and coarsely chopped
- ¼ cup strained fresh lime or lemon juice
- ¼ cup water
- 2 cups sugar
- 1 piece of stick cinnamon, 3 inches long
- 4 whole cloves
- 5 egg yolks
- Combine the papaya, lime or lemon juice, and water in the jar of an electric blender and blend at high speed for about 30 seconds.
- Turn off the machine, scrape down the sides of the jar 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 enameled 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 the 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 rotary or electric beater for about 1 minute, or until the yolks thicken slightly.
- Beating constantly, pour the hot syrup into the 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 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.