Pawpaw Custard Recipes

PAWPAW BREAD

A wonderful fruit bread made from the largest edible fruit native to America. Ripe in the fall, this tropical fruit grows right here in the USA. Pawpaw can be used in many recipes calling for bananas.

Provided by Amaranth

Categories Bread Quick Bread Recipes Fruit Bread Recipes

Time 1h55m

Yield 8

Number Of Ingredients 11

Pawpaw Bread image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray.
Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds. Stir in flour, walnuts, baking soda, salt, and baking powder. Pour into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Allow to cool before slicing, about 30 minutes.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 44.7 g, Cholesterol 66.8 mg, Fat 14.1 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 5.7 g, Sodium 391.6 mg, Sugar 26.9 g

Ingredients

1 serving cooking spray
1 cup white sugar
⅓ cup butter, softened
2 eggs
1 ½ cups pawpaw pulp
⅓ cup tepid water
1 ⅓ cups all-purpose flour
½ cup chopped walnuts
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder

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.

Provided by Molly53

Categories Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

Pawpaw Custard image

Steps:

Preheat oven to 375°F.
Mix pawpaw pulp with coconut.
Layer on bottom of buttered ovenproof casserole dish.
Heat half and half mixed with the vanilla until bubbles form.
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.
Add the orange rind if using.
Pour over fruit and place in a pan of hot water.
Bake in oven for 30 minutes or until custard is set.
Turn out onto a plate when cool to show off the fruit layer.

Nutrition Facts : Calories 159.6, Fat 10.8, SaturatedFat 7.4, Cholesterol 83.7, Sodium 65.7, Carbohydrate 12.6, Fiber 1.5, Sugar 9.2, Protein 4

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

PAWPAW PUDDING

When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts - scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia - and we asked them, "If a home cook doesn't happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there's nothing like a pawpaw." The goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.

Provided by Jeff Gordinier

Categories custards and puddings, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

Pawpaw Pudding image

Steps:

Heat oven to 350 degrees. Grease a 13-by-9-by-2-inch baking dish.
In a large bowl, whisk together sugar, flour, baking powder, salt, cinnamon, ginger and nutmeg.
In another large bowl, whisk together eggs and pawpaw pulp until smooth. Whisk in milk and vanilla. Whisk in melted butter. Pour into sugar mixture and stir only until combined.
Pour batter into prepared dish. Bake 50 minutes or until just set in the center. Cool to room temperature on a wire rack before cutting. Serve with a dollop of whipped cream.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 111 milligrams, Sugar 35 grams, TransFat 0 grams

Ingredients

1/2 cup/1 stick/113 grams butter, melted and slightly cooled, plus more for baking dish
2 cups/400 grams sugar
1 1/2 cups/190 grams all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 large eggs
2 cups /1 pound/454 grams pawpaw pulp, thawed if frozen (see note)
1 1/2 cups/355 milliliters whole milk
1 teaspoon pure vanilla extract
Lightly sweetened whipped cream, for serving

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SIMPLE PAW PAW PUDDING RECIPE - FORAGER | CHEF

Web Apr 28, 2014 1 cup paw paw pulp 1 egg and 3 egg yolks ¾ cup sugar ½ teaspoon vanilla extract Dash of fresh lemon juice to taste 5 tablespoons …
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Mix the eggs, yolks, sugar, cornstarch and vanilla well, then add to the half in half in a saucepan and cook on medium heat, stirring constantly until you can feel the mixture thicken noticeably. Take it off the heat and whisk to break up lumps, adding the butter at the same time. The mixture should get very thick, if it clumps a bit, pass it through a strainer or beat with a whisk. Off the heat, mix in the paw paw puree, then transfer to a bowl to cool, placing plastic wrap on the surface to prevent it from forming a skin. Refrigerate the pudding until needed.
To serve the pudding, whip the cream and 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 whip cream. Cover the pudding with the whip cream and smooth the top with a pastry spatula. Sift on some powdered sugar, garnish each with a mint leaf if using, and serve.

Pawpaw Custard Recipes

PAWPAW BREAD

A wonderful fruit bread made from the largest edible fruit native to America. Ripe in the fall, this tropical fruit grows right here in the USA. Pawpaw can be used in many recipes calling for bananas.

PAWPAW CUSTARD

PAWPAW PUDDING

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