Some pawpaw recipes include pawpaw cookies with black walnuts and pawpaw custard. To make the cookies, first preheat the oven to 350 degrees Fahrenheit. Blend enough peeled and seeded fresh pawpaws to yield 3/4 cup of pawpaw puree.
In a mixing bowl, combine 1 cup of all-purpose flour with 1/2 teaspoon of baking powder. In a separate mixing bowl, mix together 1/4 cup of butter with 1/2 cup of brown sugar. Whisk in 1 egg, and then add the dry ingredients, pawpaw puree and 1/4 cup of chopped black walnuts.
Spoon the batter onto a greased cookie sheet a teaspoonful at a time. Press a black walnut into the center of each cookie. Bake them until they are brown, approximately 12 minutes.
To make pawpaw custard, first preheat the oven to 375 degrees Fahrenheit. Puree 1 cup of pawpaw pulp, and combine it with 2 ounces of grated coconut. Butter the bottom of a casserole dish, and add the pawpaw mixture, spreading evenly. In a saucepan, heat 1 1/4 cup of half-and-half and 1 teaspoon of vanilla until the mixture simmers.
In a mixing bowl, whisk 3 eggs, a dash of salt and 2 ounces of superfine sugar. Slowly add the warm half-and-half to the eggs, and add the zest of an orange. Pour the custard mixture into the casserole dish, and bake it in a pan of hot water until the custard sets, about 30 minutes.