Passion Fruit Crème Brûlée
This creme brulee recipe is silky, creamy and decedent. The addition of passion fruit takes it to the next level. Easy step by step instructions will guarantee great results the first time.
INGREDIENTS:
5 egg yolks
1/2 cup of granulated sugar plus more to top the creme brulee
2 cups heavy whipping cream
1 whole vanilla bean pod or 2 tsp vanilla bean paste
4 passion fruits or 1/4 cup of fresh strained juice.
Preparation:
wash, dry and cut the passion fruits open. Separate the juice from the seeds and save the seeds aside. you should be able to collect 1/4 cup of the juice.
In a sauce pan add the heavy cream, the vanilla bean paste and mix. Heat until almost 180°F, 82°C.
In a different clean bowl add the egg yolks, the sugar, the passion fruit juice and whisk very well for 4-5 minutes. Add 1 tbsp of the cream to the egg yolk mixture to temper. Whisk well, add another tbsp and then the whole cream mixture slowly and whisk.
Divide between 5-6 ramekins. Bake inside a water bath at 320°f for 40-45 minutes. Remove when it sets but still a little jiggly in the middle. My ramekins were 3x 1 1/2 inches, so keep that in mind. If you're using shallower ramekins you might need to bake a little less than 40 minutes.
Cool in the fridge for 3-4 hours or overnight. When ready to serve, make sure the top is dry add 1 tsp of sugar and caramelize using a kitchen torch. Serve topped with berries, passion fruit seeds and enjoy.
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