Inglenook Pawpaw Custard

Pawpaw flavor stands out in this easy dessert. Make it a day before and get even more of the unique mango-meets-banana taste.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 4  eggs
• 2  cups half-and-half
• 3⁄4 cup sugar
• 1  cup  pawpaw  puree
• 1  teaspoon vanilla extract
• 1  pinch salt
• 1  pinch nutmeg
• 1⁄3 cup fresh blueberries (optional)

Directions

1. Preheat oven to 325 degrees.
2. Mix eggs, dairy, sugar, pawpaw puree, vanilla, salt and nutmeg in a bowl, using an immersion blender. If time permits, let mixture rest for 30-45 minutes and then gently stir so as not to aerate but to combine any pawpaw that's sunk to the bottom.
3. Place a few blueberries in each of 8 custard cups.
4. Pour batter over blueberries.
5. Place a folded dish towel in a large pan. Place cups in pan. Carefully pour very hot tap water into pan - don't get any in the cups.
6. Bake for 35 to 40 minutes, until set.
7. Chill overnight for maximum flavor and a firmer texture. Top with whipped cream.