Passion 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
Scale
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
Find it online: https://dylangranv.com/passion-fruit-creme-brulee-recipe/
