Growing up, Cajun Pap was a staple in our grandmother’s home. Pap was placed over cake, eaten as a custard and given to babies. It is a type of pan custard, cooked in a double boiler and eaten warm or chilled. Either way is delicious. We hope you enjoy Cajun Pap as much as we do.
Mais C’est Bon!
Enjoy!!
Ingredients:
4 eggs
1 cup sugar
1 pint whole milk
1 pint heavy cream
1 tsp vanilla
⅛ tsp salt
Wafer cookie (we use pizzelle)
Pound cake
Chocolate sauce (like Nutella)
Cooking:
Whisk eggs until thick.
Add 1 cup sugar and whisk until sugar dissolves.
Add milk & cream to saucepan.
Scald milk & cream. (140 degrees or until bubbles form on side of pot.
Add small amounts of milk to eggs whisking constantly to temper. (don’t let eggs curdle)
Onced tempered, add remaining milk slowly.
Cook in top of double boiler, whisking so eggs don’t separate.
Continue whisking while cooking until mixture thickens (depending on size of double boiler, anywhere from 10 to 30 min).
Remove bowl from double boiler and place on heat resistant surface to cool.
Add vanilla and salt
Cool in bowl (should cool for at least 15 min and can be served warm or placed in refrigerator for later use.
Chocolate Sauce:
1 Tbl Nutella or other chocolate spread
1 tsp warm water (we use water from double boiler)
Mix well.
May need to add more water. You want to make a drizzle.
Slice pound cake and plate
Spoon Pap over cake
Drizzle chocolate sauce
Place wafer in center
Enjoy!
