Passion Fruit Crème Brûlée Recipe
Introduction
Passion Fruit Crème Brûlée offers a tropical twist on the classic French dessert. With its creamy custard base infused with vibrant passion fruit and a crisp caramelized sugar topping, it’s a delightful treat that balances tangy and sweet flavors.
Ingredients
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1/3 cup passion fruit pulp
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a bowl, whisk together the egg yolks and 1/2 cup sugar until pale and smooth.
- Step 2: Heat the cream in a saucepan over medium heat until just simmering. Remove from heat and slowly whisk the hot cream into the egg mixture to temper it.
- Step 3: Stir in the passion fruit pulp until evenly combined.
- Step 4: Pour the custard into ramekins and place them in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins.
- Step 5: Bake for 40–45 minutes, or until the custard is set but still slightly jiggly in the center.
- Step 6: Remove ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours.
- Step 7: Before serving, sprinkle an even layer of sugar on top of each custard and caramelize it using a kitchen torch until golden and crisp.
Tips & Variations
- For a smoother custard, strain the mixture before pouring it into the ramekins.
- If you don’t have a kitchen torch, place the sugared ramekins under a hot broiler for 1–2 minutes, watching carefully to avoid burning.
- Substitute passion fruit pulp with mango or guava for a different tropical flavor.
Storage
Store any leftover crème brûlée covered in the refrigerator for up to 3 days. For best texture, caramelize the sugar topping just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the custard a day in advance?
Yes, you can prepare and bake the custard a day ahead. Keep it refrigerated and add the sugar topping to caramelize right before serving.
What if I don’t have passion fruit pulp?
You can substitute passion fruit pulp with other fruit purees like mango, guava, or even lemon for a refreshing citrus flavor.
PrintPassion Fruit Crème Brûlée Recipe
This Passion Fruit Crème Brûlée is a tropical twist on the classic French dessert, featuring a creamy custard infused with the bright, tangy flavor of passion fruit. Baked gently in a water bath for a smooth texture, it is finished with a crisp caramelized sugar topping for a perfect contrast of creamy and crunchy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 3 hours (including chilling time)
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Custard Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- 1/4 cup passion fruit pulp (strained to remove seeds)
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) and prepare a deep baking dish to create a water bath for gentle cooking.
- Prepare the custard mixture: In a saucepan, heat the heavy cream until it is hot but not boiling. In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until the mixture lightens in color. Gradually pour the hot cream into the yolk mixture while whisking continuously to temper the eggs and avoid curdling. Stir in the passion fruit pulp until fully combined.
- Fill ramekins: Divide the custard evenly among four ramekins and place them in the baking dish.
- Create the water bath: Pour hot water into the baking dish around the ramekins until it comes about halfway up their sides. This helps cook the custard gently and evenly.
- Bake the custard: Carefully place the baking dish in the oven and bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Chill the custard: Remove the ramekins from the water bath and let them cool to room temperature. Then cover and refrigerate for at least 2 hours, preferably overnight.
- Caramelize the sugar topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy golden-brown crust. Allow the topping to cool and harden before serving.
Notes
- Be sure to temper the eggs carefully by adding the hot cream slowly to avoid scrambling.
- Use fresh passion fruit pulp for the best flavor and a nice balance of tartness.
- The water bath protects the delicate custard during baking to ensure a smooth, silky texture.
- If you don’t have a kitchen torch, you can place the sugared ramekins under a broiler for 1-2 minutes but watch closely to prevent burning.
- This custard can be made a day in advance and refrigerated until ready to finish with the caramelized sugar.
Keywords: Passion Fruit Crème Brûlée, custard dessert, caramelized sugar topping, French dessert, tropical custard
