Our 4 lovely girls continue to lay 3 – 4 eggs every day which means I’m on the lookout for more recipes in which eggs are needed. I was really keen to try Miss Chardy’s pav because she promised it would be easy. This was also an opportunity to use some of the passionfruit pulp I had frozen after a big harvest in summer. So the day for making the pav in preparation for lunch guests arrived, and I followed Miss Chardy’s instructions almost to the letter, making an adjustment to the recommended oven temperature because my oven runs very hot. I cooked the pav on 130C for 20 minutes, and 75C for the final 10 minutes, then left it in with the door ajar for a couple of hours. It’s still perhaps a little too brown, and I might slow the oven down even more next time. I’ve read that the idea is to dry the pav out rather than cook it.
I didn’t want to waste the egg yolks, or put them in the fridge with good intentions about using them later only to forget about them and then throw them out. 2 of the egg yolks went into making passionfruit butter. I made custard with the other 2. Yes you can make your own custard without using a packet mix! The custard is beautiful served with chocolate sweet potato cake, pumpkin and prune cake, or pumpkin pie. We also love it simply poured over a sliced banana and sprinked with coconut. Does anyone who wasn’t raised in north Queensland eat banana custard like this? For some reason I always think of this as a ‘northerner’ thing to do.
But back to the pav, which broke up a bit when I tried to transfer it to a platter. Smothered in whipped cream, who would know the difference?
Along with our lunch guests, we critiqued the end result, and all felt that the texture was just right. Miss Chardy is also right! It is an easy recipe, and I don’t know why I’ve put off trying one for so long!