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Ingredients
1 pound papaya, peeled, seeded and cut into 2-inch pieces
1 stick plus 2 tablespoons unsalted butter
6 large eggs
½ cup sour cream (plus more, if desired, for garnish)
6 tablespoons cake flour, sifted
1 teaspoon vanilla extract
1 teaspoon ground cardamom
Nutritional analysis per serving (8 servings)
12 grams carbs; 186 milligrams cholesterol; 259 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 1 gram fiber; 64 milligrams sodium; 6 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place papaya in a 4-cup measuring cup. Cover tightly with plastic wrap. Microwave at 100 percent power for 4 minutes.
- Step 2
Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
- Step 3
Remove the papaya from the oven. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
- Step 4
Pour batter into the prepared bowl. Cover tightly with plastic wrap. Cook at 100 percent for 9 minutes, until the pudding is set.
- Step 5
Remove the pudding from oven. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate. Let stand for 15 minutes.
- Step 6
Unmold the pudding onto a serving plate. Serve warm, with additional sour cream, if desired.
Private Notes
Comments
I cut down butter to 2 T. to balance the fat with the rest of the ingredients. The pudding is tasty but needs added sugar if it is to serve as a dessert, otherwise it is bland.
Any recs for skipping the microwave and the plastic?
I compared this with the recipe in her book, and the 1 cup of sugar is missing in the ingredients.
I cut down butter to 2 T. to balance the fat with the rest of the ingredients. The pudding is tasty but needs added sugar if it is to serve as a dessert, otherwise it is bland.