Pawpaw Pudding with Vanilla Wafer and Sesame Crumble

by Vivian Howard on Oct 12, 2018

Jump to Recipe
Servings
12-15 servings
Course
Dessert

Ingredients

  • 1 (11-ounce) box vanilla wafers
  • ⅔ cup toasted sesame or benne seeds, divided
  • 1 ½ cups (3 sticks) butter, melted
  • ⅓ cup sesame oil
  • 1 teaspoon salt
  • ¾ granulated sugar
  • ⅓ cup plus 1 tablespoon cornstarch
  • 3 cups milk
  • 3 cups heavy cream
  • 1 tablespoon vanilla extract
  • 8 egg yolks
  • 4 tablespoons butter
  • 1 to 2 cups pawpaw puree, based on preference
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Use your hands to crumble the vanilla wafers in a large bowl. Add ½ cup sesame or benne seeds, then the melted butter, sesame oil and salt. Mix to thoroughly combine. Spread out in an even layer on a rimmed baking sheet. Bake for 7 to 9 minutes until lightly browned. Remove from oven and set aside to cool.
  3. Combine granulated sugar, cornstarch, milk, 3 cups heavy cream and vanilla extract in a 4- to 6-quart saucepan. Stirring constantly, bring it up to a simmer over medium heat until things thicken slightly. Make sure to slide your spatula around the lower edges of the pan periodically. These edges are the hottest part and they’ll burn before you know it. Once the mixture has thickened slightly, remove the pan from the heat.
  4. In a medium bowl, whisk the yolks until they lighten a little in color. Slowly, a little at a time, whisk in roughly ⅓ of the hot cream mixture. Pour the tempered yolks back in the saucepan and return that pan to medium heat. Stirring constantly, bring it up to a simmer and cook gently for two minutes. Look for it to thicken up even more.
  5. Remove the pudding from the heat and whisk in the butter. If you notice lots of lumps and bumps, strain the pudding through a fine-mesh sieve.
  6. Once pudding is smooth, stir in the pawpaw puree. Set aside.
  7. Make the whipped cream: Combine the heavy whipping cream and powdered sugar in the bowl of a standing mixer and beat until medium peaks form.
  8. Assemble the pudding in either a large glass bowl, trifle bowl or individual ramekins. Layer crumble, pudding, whipped cream. Repeat until dish is filled. Top with remaining toasted sesame or benne seeds. Refrigerate until ready to serve.

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