Guava Crème Brûlée Recipe
creamy custard, crisp torched sugar top
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Ingredients
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Custard Base
Topping
Method
Preparing the Custard
- 1
Prepare the Guava Purée
Peel and seed the ripe guavas. Blend the guavas in a blender until smooth. Pass the purée through a fine mesh sieve to remove any pulp and set aside.
- 2
Combine Cream and Milk
In a medium saucepan, combine the heavy cream, whole milk, and 3 tablespoons of granulated sugar. Heat over medium heat until the mixture is hot but not boiling.
- 3
Whisk Egg Yolks
In a large mixing bowl, whisk together the egg yolks and vanilla extract until well combined.
- 4
- 5
Strain the Mixture
Strain the mixture through a fine mesh sieve to ensure a smooth custard. Discard any solids left in the sieve.
Baking
- 6
- 7
- 8
Bake the Custards
Bake in the preheated oven for 30-35 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- 9
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until fully chilled.
Caramelizing the Sugar
- 10
Add Sugar Topping
Once the custards are chilled, sprinkle 1 tablespoon of granulated sugar evenly over the top of each custard.
- 11
Torch the Sugar
Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crisp, golden layer on top of the custards. If you do not have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.