Steamed Papaya Pudding

• 1 pound papaya, peeled, seeded and cut into 2-inch pieces
• 1 stick plus 2 tablespoons unsalted butter
• 6 large eggs
• 1/2 cup sour cream (plus more, if desired, for garnish)
• 6 tablespoons cake flour, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon ground cardamom

1. Place papaya in a 4-cup measuring cup.
2. Cover tightly with plastic wrap.
3. Microwave at 100 percent power for 4 minutes.
4. Butter a 9-by-4-inch bowl or a 4-cup souffle dish with 2 tablespoons butter.
5. Remove the papaya from the oven.
6. Place in the work bowl of a food processor with remaining ingredients, and blend until smooth.
7. Pour batter into the prepared bowl.
8. Cover tightly with plastic wrap.
9. Cook at 100 percent for 9 minutes, until the pudding is set.
10. Remove the pudding from oven.
11. Pierce plastic with a sharp knife, and cover the top of the bowl with a heavy plate.
12. Let stand for 15 minutes.
13. Unmold the pudding onto a serving plate.
14. Serve warm, with additional sour cream, if desired.

papaya, butter, eggs, sour cream, cake flour, vanilla, ground cardamom

Taken from cooking.nytimes.com/recipes/4944 (may not work)