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Papaya Custard

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Submitted by seratt

YIELD

6 servings

PREP

45 min

COOK

45 min

READY

90 min

Ingredients

2 2
MEDIUM MEDIUM PAPAYAS
peeled, seeded, halved and chopped *
3 45
TABLESPOONS ML BUTTER
2 3E+1
TABLESPOONS ML BROWN SUGAR, DARK
2 3E+1
TABLESPOONS ML BRANDY
6 6
EACH EACH BUTTER COOKIES *
8 8
EACH EACH EGG YOLKS *
6 6
LARGE LARGE EGGS
2 ½ 591
CUPS ML MILK
½ 118
CUP ML SUGAR

Directions

Preheat oven to 350℉ (180℃) (F).

In a skillet, melt the butter and add the chopped papaya.

Sprinkle with brown sugar and brandy.

Sauté until the papaya is very soft.

Remove from heat and cool.

Place in the container of a blender and puree.

Crumble the butter cookies and stir into the papaya mixture.

Spoon into the bottom of a 8 inch square baking pan.

In a medium-sized bowl, beat the egg yolks and whole eggs until slightly thickened.

Heat the milk and sugar together and bring it to a boil.

Remove from heat.

Pour the milk slowly into the eggs, stirring constantly until well blended.

Pour over papaya in the baking pan.

Cover with foil.

Bake in the preheated oven for 20 to 25 minutes or until an inserted knife comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 270 42% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 235mg 78%
Sodium 154mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 19g
Vitamin A 12% Vitamin C 0%
Calcium 15% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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