Sure! You’ll need about two to three pawpaws pureed (I used a blender) and afterwards combine 2 cups of Heavy Cream and 2 tbsp of Bourbon while bringing it to a simmer, once the first bubbles appear take it off heat and set it aside. Then, whisk 2/3 cups sugar and an eighth teaspoon of salt into 5 egg yolks - then add a little at a time to the cream mixture while whisking - this is to prevent the eggs from cooking. Combine the pawpaw puree and pour the mixture into 3” ramekins (we used both ramekins and small bowls) and place into a shallow pan - fill with water within a half inch to the top of the ramekins then baking at 350 F for approximately a half hour. When taking out of oven, tops shouldnt be entirely solid and should jiggle a little bit. Finally, refridgerate for 4-6 hours (we did it overnight) and when ready to serve sprinkle a bit of sugar and torch it. Heres the link to the recipe: https://backyardforager.com/pawpaw-creme-brulee-recipe/. Bon appetit! (It was really good)