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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Florida Breakfast Recipe Bookmark and Share

Papaya and Custard on Gingercakes

1 tablespoon powdered ginger
1/4 cup sugar
2 1/4 cups biscuit mix
2/3 cup milk or cream
1 cup milk or half-and-half
4 egg yolks
1/4 - 1/2 cup sugar
1 teaspoon vanillla
1 mango, chopped
1 papaya, seeded and chopped
  juice of 2 passion fruit
1/2 cup sugar
Gingercakes: Add ginger and sugar to biscuit mix; add milk and mix as directed. Bake at 400 degrees F as directed on box.

Custard: In saucepan, bring milk or half-and-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.

Fruit: Add chopped fruit to medium bowl. Mix in passion fruit juice and sugar. Refrigerate.

Serve 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.

7 gingercakes

Look for "Fresh from Florida" ingredients at your grocery store.

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