Passion Fruit Cremé Brûlée Recipe
White Chocolate Soil ~ Mango Chutney ~ Guanabana
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Ingredients
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Cremé Brûlée
Method
Preparation
- 1
Prepare the Cremé Brûlée
Preheat your oven to 325°F (160°C). In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
- 2
Mix the Egg Yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy. Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
- 3
Add Flavorings
Stir in the vanilla extract and passion fruit pulp until well combined.
- 4
Bake the Custard
Strain the mixture through a fine-mesh sieve into a measuring jug to remove any bits. Pour the custard into ramekins and place them in a baking dish. Add hot water to the baking dish, halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set but still slightly jiggly in the center.
- 5
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- 6
Brûlée the Sugar
When ready to serve, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. Let it cool for a minute before serving.
