When I chose to make recipes with seasonal fruits, I decided to use papaya as one of the fruit. I didn’t want to make a smoothie or a juice with papaya, or a salad. So I was searching for some unique recipes and landed on a papaya lemon curd recipe. This was a twist to the normal lemon curd we make for filling pastries and cheese cakes. One recipe used only egg yolks while the other used whole eggs. As I didn’t want to think about how to use the left over egg whites, I chose to make the recipe with whole eggs. Also I didn’t have lemon in my pantry, so it became just papaya creme.
I guess the lemon juice will help balancing the sweetness in the recipe, but as I was making this for my daughter’s after school dessert, I didn’t worry. She loves it sweet. The recipe has lots of butter which adds to the taste. Cooking this on a double boiler is a must. You don’t want to end up with scrambled eggs. You can even make this in MW with the lowest heat setting, but I felt that double boiler would be easier. You just add everything in a bowl and whisk it n a double boiler until thick. This is such an easy recipe and even beginners can make it without too much stress. You can even layer it with cake slices for a more exotic dessert.
Papaya Puree – 1 cup
Egg – 3
Sugar – 1/2 cup
Butter – 1/3 cup
Peel, de-seed and slice papaya.
Grind it to a fine puree in mixer.
Measure a cup and take it in a bowl.
Add sugar, eggs and butter to it.
Place the bowl on a sauce pan with 1/3rd of water.
Place this arrangement on a stove and let the water start boiling. Reduce flame and keep whisking the mixture until it is thick and coats the back of the spoon.
Pour it through a sieve to make it lump free.
Pour the creme in shot glasses and let it come to room temperature.
Cover with the cling film and refrigerate for 6-8 hours.
Top it with fresh papaya and serve chilled.