Paw Paw Pot de Creme

• 1 cup Heavy cream
  

• 1 cup Whole milk
  

• 6 Egg yolks
  

• 1/2 cup raw Paw Paw fruit
  

• 1/4 cup Sugar
  

• 1 Clove of Star anise
  

• 1 teaspoon cinnamon
  

• Pinch of salt
  

• 2 tablespoons of JR Ewing bourbon

Technique

1. Preheat the oven to 340F. In a small sauce pan; then combine and heat milk, cream, star anise, and cinnamon along with the paw paw fruit on low heat until simmering, but not boiling. Remove star anise clove.

2. Allow to simmer for a few minutes, and take off heat and allow to cool slightly. Meanwhile whisk together eggs with the sugar and salt, until well blended.

3. Slowly add, whisk warm cream mixture into the eggs until well blended. Finally, add the bourbon until fully incorporated.

4. Pour this mixture into 6 ramekins; place ramekins in a deep baking dish filled with warm water - halfway up the sides of the ramekins. Cover with parchment or foil and place into oven.

5. Cook for 30 to 40 minutes or until custard has properly set..Remove and chill for at least two hours. Serve accordingly with coffee or cordials of JR Ewing Bourbon.