Friends Drift Inn Farm – Recipes

Dec. 2, 2019 Revision – If you do not know what a pawpaw fruit is you might want to start with this pawpaw article. If you cannot forage for pawpaws this fall, you might want to check out Friends Drift Inn seasonal and very LIMITED run of pawpaw jam. Don’t miss out on one of the best kept Appalachian culinary secrets!

This recipe appeared in Wednesday’s Appalachian News Express along with a mention of the International Paw Paw Conference held at Kentucky State University. Here at Friends Drift Inn blog we are celebrating the Paw Paw harvest and Bourbon Heritage Month! Enjoy!

Crème Brulee Kentucky Style

Paw Paw Palooza and Bourbon Heritage Month Series!

Paw Paws, most folks love them or hate them. There is no middle ground. I am a big fan! It’s time to go foraging. I’m ready are you?

Paw Paw Creme Brule Recipe All in a row!

Somewhere between a banana and mango, paw paws can be eaten fresh making interesting additions to salads, salsas, and relishes. Paw paws can be paired with a variety of flavors. One of my favorite combinations is with cream based recipes.

Add a blow torch, and I am one happy baby boomer giggles!

Back in my college days, I took a class in Farm Shop. Daddy was amused thinking of his preppie sorority girl dolled up with ribbons and bows wielding a blow torch. Hey, I like a little element of danger!

Dad, thought Farm Shop class was a waste of tuition money; something I would never use again. If he were still here, I would make him eat his words – and some Paw Paw Crème Brulee.

But for those of you that who love the smell, the creamy custardy texture – the possibilities for paw paw are endless. Newbies, get on the Paw Paw Palooza bandwagon; there’s plenty of room!

International Paw Paw Conference 2011 Kentucky State University — Dinner Photos Courtesy Kentucky State University

Kentucky State University recently hosted the Third Annual International Paw Paw Conference . The culmination of the event was a Grand Paw Paw dinner. chef Bob Perry of the University of Kentucky delivered this dessert recipe to the assembled crowd of over two hundred.

He suggested I use a “good Kentucky bourbon” to achieve this creamy seasonal dessert. I chose Elmer T. Lee bourbon. It is one of my favorites for sipping. I am not allowed to have it in the kitchen because well – sometimes I use up the whole bottle cooking and then a certain husband and his guests have nothing to sample. Elmer T. Lee is a smooth bourbon, and it really does magical things to paw paws! Giggles Charlie is not here to tell me “No” so there you go!

Chef Perry suggests you make this dessert the night before and refrigerate. Set out the ramekins about 15 minutes before serving, so the bowls are not so cold they crack when you are last minute browning up the sugar with a blow torch. If you are meek, you could put them in the broiler to carmelize; but you know you want to play with the fire! Giggles

Hope you enjoy! Now please excuse me. I’ve got a brand new blow torch to play with.

PS Please do not let your blow torch near the bourbon….KABOOM! Giggles

Paw Paw Crème Brulee Recipe

Adopted from chef Bob Perry, University of Kentucky College of Agriculture

Dessert Recipe, Paw Paw Recipe, Creme Brulee Recipe

Ingredients

2 cups of heavy cream
2 tablespoons Kentucky bourbon (I used Elmer T. Lee a Single Barrel Bourbon, but Makers Mark would work
5 egg yolks
1 cup pure cane sugar (plus sugar for caramelizing)
1 cup of paw paw puree (processed very smooth in food processor)

Method

1, Preheat Oven to 350°. Start water boiling in double boiler.

2. In a small saucepan over medium heat, bring cream and bourbon to a boil. Set aside to cool.

3. In a large bowl, whisk together egg yolks and sugar.

4. This is the tricky step so pay attention. Slowly, ever so slowly, add the cream mixture to the eggs. You want to “temper” the eggs so the cream does not turn the eggs into a scrambled egg mess. Add a little cream, stir in helping to keep the mixture cool – and repeat until all is combined.

5. Add the paw paw puree, blend in.

6. Add mixture to top of boiling double boiler;stir constantly until it is thick enough to coat the back of a spoon… think pudding consistency about 20 minutes.

7. Pour into 6 or 7 4 ounce porcelain ramekins.

8. On a lipped baking tray filled with water, place the ramekins and bake for 30 minutes.

9. Remove from oven, cool, and then place in refrigerator for several hours. Overnight is preferable. Before adding heat of blow torch, let ramekins set at room temperature for about 15 minutes.

10. Top with sugar and gently brown with a blow torch or in a very hot broiler until sugar topping browns and bubbles.

Notes and Observations:
Some folks are allergic to Paw Paws. If you have never eaten them before, consult a doctor for best course of action.This recipe could easily be doubled.

Makes About 6 servings

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