RECIPE - Papaya Flan (Pudim de Mamão)

For lovers of any type of custard, flan, or crème brûlée, this easy recipe for a papaya-flavored flan from Brazil makes a nice change. The flesh of the papaya gives the finished product both a lovely soft orange hue and a subtle but distinctive flavor of the fresh fruit.

This flan benefits from being made in a pan that has been coated with caramelized sugar, but it is not obligatory to do so. I've not included the instructions for making caramel and lining the pan, but you can find them here.

I've only made this dish using mamão formosa, the large Brazilian papaya, but I'm sure that any variety of papaya would give the same result.
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RECIPE - Papaya Flan (Pudim de Mamão)

1 1/3 cup cubed fresh papaya
1 1/3 cup sweetened evaporated milk
2/3 cup whole milk
3 eggs
boiling water for bain-marie
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Preheat the oven to 300F (150C).

In a small, preferably non-stick, saucepan, heat the cubes of papaya over low heat, stirring constantly and mashing the fruit. Cook until the flesh is slightly dried out and its juice evaporates. Do not let the fruit brown or burn. Reserve.

In a blender or food processor on low speed, combine the papaya, the evaporated milk and whole milk. Add the eggs, one at a time, blending constantly, until you have a homegenous mixture.

Pour the mixture into a glass or ceramic custard form (previously caramelized if desired). Place the form in a bain-marie, fill the bain-marie with boiling water to the depth of the mixture in the form and put the bain-marie in the preheated oven. Cook for approximately 1.5 to 2 hours, or until a toothpick inserted into the flan comes out dry and clean.

Remove from the oven, and remove the flan from the bain-marie. Allow to cool completely while at room temperature, then refrigerate if desired.

Serve at room temperature or chilled.