PASSION FRUIT CREME BRULEE
Passion fruit crème brûlée is pretty much my favorite dessert! Its tart and sweet and a perfect showstopper at any gathering. A crunchy top and soft cozy inside, this is exactly what were going for!
Ingredients
Serves 4
6 Tablespoon of passion fruit puree or frozen pulp [thawed]
1 Teaspoon of vanilla extract
1 ¾ Cups heavy cream
4 Egg Yolks
1/4 Cup of sugar
¼ Teaspoon of salt
Tools
Roasting Pan
2 Spatulas to stir
Medium pot
2 Medium bowls
1 Whisk
4 Ramekins [6-ounces each] Or Custard Cups
Blow Torch or Propane Torch
Preparation
- Preheat your oven to 325 degrees F.
- Pour the cream, passion fruit puree and vanilla extract into a medium pot and set it over a medium low heat.
- Bring the cream to a medium simmer for 7 minutes; stirring occasionally .
- Remove the passion fruit cream from the heat and pour it into a medium bowl; place the bowl in the fridge for a minimum of one hour or until completely cooled.
- In another large bowl, whisk together 1/4 cup sugar and the egg yolks until it starts to lighten in color.
- Bring the cooled passion fruit cream out of the fridge and pour it into the large bowl of the whisked yolks and sugar. Stir the mixture until all is incorporated.
- Ladle your passion fruit creamy mixture into the 4 (6-ounce) ramekins or custard cups.
- Place the ramekins into a large roasting pan and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins or custard cups [bain-marie method].
- Bake the crème brulee for 25-30 minutes [the center should wiggly like gelatin].
- Once baked carefully remove the ramekins from the roasting pan and place them in the fridge for at least two hours, they must be completely chilled before torching them.
- Sprinkle 1 tablespoon of white sugar on top of each passion fruit custard and spread evenly on top.
- Using a torch, melt the sugar until it forms a bubbly sugar caramelized top!
- Place the caramelized custard ramekins back in the fridge for 7-10 minutes so that the sugar hardens and sets.
Serve and enjoy!
Tips - The crème brulee can be made 4 days ahead and stored in the fridge until served.
