Pawpaw Custard

The pawpaw, paw paw, paw-paw, or common pawpaw (Asimina triloba) is a species in the same plant family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop. The flavor of the fruit is something like banana custard. The pawpaw is native to the eastern United States and Canada. From the University of Kentucky Extension Service.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  cup pawpaw, pulp of
• 2  ounces  grated coconut
• 1 1⁄4 cups half-and-half
• 1  teaspoon vanilla
• 3  eggs, beaten
• 1  dash salt
• 2  ounces sugar (superfine preferred)
• 1  orange, zest of, serrated

Directions

1. Preheat oven to 375°F.
2. Mix pawpaw pulp with coconut.
3. Layer on bottom of buttered ovenproof casserole dish.
4. Heat half and half mixed with the vanilla until bubbles form.
5. Beat eggs with salt and sugar and while still beating, pour on the half and half very slowly so as not to curdle the eggs.
6. Add the orange rind if using.
7. Pour over fruit and place in a pan of hot water.
8. Bake in oven for 30 minutes or until custard is set.
9. Turn out onto a plate when cool to show off the fruit layer.