Passionfruit Crème Brûlée Recipe
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
Passionfruit Crème Brûlée Recipe
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Craft our exquisite Passion Fruit Crème Brûlée for an irresistible contrast of sweet tanginess and creamy crunchiness in every bite.
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Ingredients
- ½ cup (4 oz/115 g) granulated sugar, plus more for topping
- 4 large egg yolks, at room temperature
- ⅓ cup (2 ½ floz/71 ml) strained passionfruit pulp
- 2 cups (16 floz/480 ml) heavy whipping cream
Notes
- When pouring hot cream into the egg mixture, be sure to add it gradually and keep whisking the whole time. This process is called tempering. Tempering eggs means stabilizing them by bringing them up to temperature slowly and evenly. If you pour in the hot cream too quickly, the shock of the hot liquid can cause the eggs to curdle.
- Custards are fully baked when they are set on the edges but still a bit jiggly in the center.
- Once baked, remove the ramekins from the water bath immediately, or they will continue to cook in the hot water.
- Try a variation by making this with the strained puree of another fruit, like mango, pineapple, guava, or papaya.
- If you like the idea of caramel and custard, try my flan next!
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