Passion Fruit Crème Brûlée Recipe

Preheat and prepare ramekins

Preheat oven to 325°F (160°C). Place six 4–6 oz ramekins in a deep baking dish or roasting pan large enough to hold them with space between.

Heat cream mixture

In a medium saucepan, combine heavy cream and whole milk. Split the vanilla bean lengthwise and scrape seeds into the cream, then add the pod; if using extract, reserve it for later. Warm the mixture over medium heat until it is steaming and small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse vanilla.

Whisk yolks and sugar

While the cream steeps, whisk the egg yolks, 3/4 cup granulated sugar, and fine sea salt in a bowl until the sugar begins to dissolve and the mixture is slightly pale, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the cream (scrape any remaining seeds back into the cream). Slowly pour about 1/2 cup of the warm cream into the yolk mixture in a thin stream while whisking constantly to temper the yolks. Continue adding the rest of the cream in a steady stream while whisking until fully combined. If using vanilla extract, stir in 1 tsp now.

Strain custard

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked bits and curdled pieces for an ultrasmooth texture.

Bake in a water bath

Divide the strained custard evenly among the ramekins. Place the baking dish with ramekins on the oven rack, then carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30–40 minutes, or until the edges are set and the centers still have a slight jiggle (an instant-read thermometer placed in the center should read about 170–175°F / 76–79°C).

Cool

Carefully remove the ramekins from the water bath and transfer to a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours or up to 2 days to fully set.

Make passion fruit caramel

Combine 1/2 cup granulated sugar and 2 tbs water in a small heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) as the sugar dissolves and cooks until it turns a deep amber color, about 6–8 minutes. As soon as it reaches amber, remove from heat and carefully whisk in 1 tbs unsalted butter until melted. Return to very low heat, then stir in the passion fruit pulp, lemon juice, and the remaining 1/2 cup granulated sugar. Cook gently for 1–2 minutes to meld flavors (the mixture will foam). Remove from heat and let cool to warm; the caramel will thicken as it cools.

Sweeten custard surface (optional)

If you prefer a thinner layer of passion fruit on top beneath the brûlée crust, spoon about 1 tsp of the warm passion fruit caramel over each chilled custard and spread evenly. Chill briefly (10–15 minutes) to set.

Caramelize sugar crust

Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard (use the additional granulated sugar listed). Using a culinary torch, hold the flame 2–3 inches away and move in a steady circular motion until the sugar melts and forms an even, glassy, crackly crust. If you do not have a torch, place the ramekins under a very hot broiler 3–6 inches from the element for 2–4 minutes, watching constantly to avoid burning; rotate the pan as needed to caramelize evenly.

Add passion fruit seeds

Spoon a small amount (about 1/2 tsp) of reserved passion fruit pulp with seeds onto the caramelized surface immediately after torching so the seeds nestle into the warm caramel without sinking.

Let the brûléed custards rest for 1–2 minutes to allow the sugar crust to harden. If desired, sprinkle a light pinch of sea salt flakes over each for contrast and garnish with a mint leaf. Serve within an hour for best texture and crispness.