Prep 5 mins
Cook 40 mins
This is a recipe that originated in Mozambique which I found on the RecipesWikia website. Eggs are used sparingly in some parts of Africa, and in some regions they remain a sign of fertility. So this dessert would likely be served only for a very special occasion.
- 1 -1 1⁄2 lb papaya (peeled, seeded and coarsely chopped)
- 1⁄4 cup fresh lime juice or 1⁄4 cup lemon juice
- 1⁄4 cup water
- 2 cups sugar
- 1 cinnamon stick, 3 inches long
- 4 whole cloves
- 5 egg yolks
- Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth purée.
- With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.
- Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
- Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
- In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.
- While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
- Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.