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| Papaya and Custard on Gingercakes |
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1 tablespoon powdered ginger
1/4 cup Florida sugar
2 1/4 cups biscuit mix
2/3 cup Florida milk of cream
Custard
1 cup Florida milk or half & half
4 Florida egg yolks
1/4 - 1/2 cup Florida sugar
1 teaspoon vanillla
Fruit
1 Florida mango, chopped
1 Florida papaya, seeded and chopped
Juice of 2 Florida passion fruit
1/2 cup Florida sugar
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Step One
Gingercakes....Add ginger and sugar to biscuit mix; add milk and mix as directed. Bake at 400 degrees as directed on box.
Step Two
Custard....In saucepan, bring mild or half & half to a boil. In medium bowl, mix well egg yolks and sugar. Add 1/3 cup of hot milk to yolk mixture, stir well. Add yolk mixture to saucepan with milk, cooking over low heat, stirring constantly until mixture coats back of spoon. Remove mixture from heat and pour into bowl and add vanilla. Refrigerate, stirring occasionally.
Step Three
Fruit....Add chopped fruit to medium bow. Mix in passion fruit juice and
sugar. Refrigerate.
Step Four
Split baked gingercakes, placing bottom half on plate. Spoon fruit mixture on bottom half; spread 1 tablespoon of sauce over fruit mixture and place top half of gingercake on sauce. Sprinkle with powdered sugar if desired.
Yield: 7 gingercakes
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