Pawpaw Pudding Recipe

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Photo by Alan Bergo
When making pawpaw purée remember that the more heat you add to pawpaws, the less “perfume” there'll be in the finished product.

Ingredients

  • 1 large egg
  • 1 egg yolk
  • 1/4 cup white sugar
  • 1 to 2 tablespoons flour
  • 2 cups whole milk
  • 1 teaspoon fresh-squeezed lemon juice
  • 1 cup puréed pawpaw fruit
  • 1/8 teaspoon kosher salt
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar, plus more to garnish
  • Fresh mint leaves to garnish (optional)

Directions

  • Beat the egg, egg yolk, and sugar until light and fluffy, about 5 minutes. Gently sift the flour then fold in gently.
  • Heat milk on medium-low in a non-reactive saucepan.
  • Reduce heat to low when the milk is hot, but not boiling.
  • Gradually whisk the egg- and flour-mixture into the milk.
  • Cook the mixture, whisking constantly to ensure that the mixture doesn’t stick or burn to the sides or bottom of the pan.
  • When the mixture thickens (about 5 minutes), turn off the heat and continue to whisk for a minute or two to prevent clumping.
  • Stir in the lemon juice, pawpaw purée, and the kosher salt.
  • Strain pudding into a container, working in small batches if necessary.
  • Place plastic wrap on the surface of the pudding to prevent it from forming a skin.
  • Cool the pudding immediately in the refrigerator, then reserve until needed.
  • Whip the cream and a tablespoon of powdered sugar until stiff peaks form.
  • Spoon the pudding into four, 1-cup ramekins, leaving 1/2 inch of headspace on top for the whipped cream.
  • Cover the pudding with the whipped cream and smooth the top with a pastry spatula, and garnish with sifted powdered sugar and a mint leaf.
  • Learn more about growing and foraging for pawpaws in Foraging and Growing Pawpaws: North America’s Native ‘Banana’
  • Chef Alan Bergo has cooked his way around Minneapolis and Saint Paul, Minnesota, using wild and foraged ingredients whenever possible. Recipe courtesy of www.ForagerChef.com.
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Mother Earth News Gardening
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