Fusion of Flavors

Chef Bill Orton jazzes up the cuisine at Disney's PCH Grill

by Lisa Oppenheimer
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Papaya Crème Brûlée


  • 1 vanilla bean
  • 4 cups heavy cream
  • 8 egg yolks
  • 3/4 cup sugar
  • 3 ripe papayas (preferably Hawaiian)
  • 4 tbsp. brown sugar
  • Berries and banana leaves for garnish

Slice the vanilla bean in half and place with cream in a saucepan. Bring to a boil, then immediately turn the burner off. Beat the egg yolks and white sugar together in a stainless steel bowl until light in color. Remove the vanilla bean. Pour the hot cream mixture slowly into the egg mixture, stirring constantly. Peel, seed and dice 1 papaya and add to the cream mixture. Place the mixture in an 8- x 8-inch glass baking dish, and bake for 70 minutes in a 300-degree oven in a water bath (place the dish in a larger pan that is 3/4-filled with hot water) until it is almost set (it should be firm, like a custard).

After the mixture is baked, cool and then chill in the refrigerator for 2 to 3 hours. When ready to serve, cut the remaining 2 papayas in half and remove the seeds. Spoon the mixture into the halved papayas, place the brown sugar on top and broil until the sugar is caramelized. Garnish with berries and banana leaves.

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