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.