Tuesday, 16 September 2008

Portuguese papaya flan

Polish: papaja
Vietnamese: đu đủ
Tongan: lesi
Thai: มะละกอ
Yucatec Maya: put
Zulu: uphopho
Portuguese: mamão
Malayalam: പപ്പായ
Bahasa Melayu: betik
Telugu: బొప్పాయి

Crème caramel, flan, flam, bánh flan, leche flan, pudim de ovos, caramel custard - this dessert is a celebrity, worldwide beloved. I was never a fan of it cause I never ate a really delicious one, probably. Here in Central Europe other custard and pudding-like desserts are eaten. So I decided to prepare a flan on my own. With papaya flavour :) The technique was interesting, expectations were high and results... won out! Make yourself this Portuguese papaya flan, pudim de papaia, it's worth your effort!

(makes 4 small portions or 1 big)
1 medium papaya, not ripe!
3 eggs
50 gr flour
150 ml milk
100 gr butter
400 gr sugar
(+ more sugar to prepare caramel)
zest of 1/2 lemon (ground)
(+ you will need 1 big or 3-4 small bowls which are suitable to bain-marie cooking, and 1 big tray for the water!)

1. Peel papaya and cook it until soft (check with a fork constantly! It doesn't take much time!). When ready, drain it, throw the seeds away and press through a sieve or puree the fruit.

2. Combine milk, flour and lemon zest. Add to papaya puree.

3. Whisk eggs with sugar. Add melted butter. Add to papaya puree and stir well.

4. Prepare caramel: pour sugar into the saucepan (I tool about 1/2 cup, but here the measurements are not that important... if you have a ready, bought liquid caramel, you can probably use it too), add a little bit of water (2-3 tablespoons or more) and stir on a low heat until you have caramel. When still warm and liquid, pour it into the bowl (one big or 3-4 small ones) and move the dish the way so that its walls are covered with caramel. Pour papaya cream into the bowl(s), place it in the tray with water and place the tray (with water and bowl(s) in the oven. Bake 30 minutes in 180C. When still warm, take off from the bowl(s) and serve.

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