Ovas Moles de Papaia (Papaya and Egg Yolk Pudding)
Ovas Moles de Papaia (Papaya and Egg Yolk Pudding) is a traditional Mozambican recipe (from Mozambique) for a classic Portuguese-influenced dessert of a papaya and sugar stew thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Papaya and Egg Yolk Pudding (Ovas Moles de Papaia).
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The Portuguese settlers brought this method of cookery to Mozambique, where it was applied to the local papaya. This makes a very colourful dessert. However, it is something of an acquired taste.
Ingredients:
1 medium-sized ripe papaya (the spherical African ones for preference)
5 egg yolks
400g sugar
1/2 tsp fresh lime zest
3 or 4 limes
60ml warm water
4 whole cloves
8cm length of cinnamon stick
Method:
Peel, halve, de-seed and then coarsely hop the papaya. Squeeze the limes to yield about 60ml juice then strain the juice over the papaya and scatter over the lime zest. Toss the papaya in the juice to coat (this prevents it from turning brown).
Turn the mixture into a blender and process to a purée. Turn the resultant purée into a fine-meshed sieve and press through with the back of a spoon.
Turn the purée into a 2l steel pan and add the sugar, cloves and cinnamon. Place over high heat and stir constantly as your bring the mixture to a boil. As soon as it boils, take off the heat.
Fish out the cloves and cinnamon with a slotted spoon. Add the egg yolks to a bowl and beat with a balloon whisk (or an electric whisk) until the eggs thicken slightly.
Pour the beaten eggs in a single, steady, stream into the hot papaya mix, beating all the time with a whisk. Once all the egg yolks have been added, continue to beat the mixture until smooth and thick.
Divide the pudding between four heat-proof ramekins and set aside to cool to room temperature. Serve as soon as the papaya custard reaches room temperature.
If desired, you can garnish with icing sugar and a few raspings of lemon or lime zest immediately before serving.
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