Passion Fruit Creme Brulee
The ultimate indulgence awaits with this Passion Fruit Creme Brulee. A rich and creamy custard topped with a perfectly caramelized sugar crust, this dessert is a feast for the senses. It's easy to make and perfect for impressing guests or treating yourself. Make it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Large Pot
- Mixing Bowl
- Baking Sheet
Ingredients
- 4 large egg yolks
- 1/3 cup granulated sugar plus more for brûlée topping
- 1/4 cup passion fruit juice (from 4-5 fresh passion fruit) or concentrate
- 2 cups heavy cream
Instructions
- Preheat your oven to 325 degrees F. This is essential to ensuring your custards cook evenly. Make sure your oven is fully heated before placing your ramekins inside. A well-preheated oven promotes an even baking process, which is crucial for a custard-like texture.
- Next, arrange five 6-ounce ramekins in a baking dish. This will be your water bath setup. The water bath is vital for slow, gentle cooking, which prevents the custard from curdling.
- Bring a pot of water to a gentle boil; this will be the water bath for your crème brulee. It’s important to have the water at a steady boil before you use it, as this will help maintain a consistent temperature while baking your custards.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture lightens in color, indicating that the sugar is well incorporated. The whisking process aerates the mixture, creating a lighter texture for your custard.
- Whisk in the passion fruit juice. This step infuses the custard with flavor, and you’ll notice the vibrant color change as you mix it in. The tangy notes of the passion fruit will complement the cream beautifully.
- In a small saucepan, heat the heavy cream until it starts to steam. It should be hot but not boiling, as boiling might change the texture of your custard. Gradually pour the warm cream into the yolk mixture, about 1/4 cup at a time, whisking vigorously to combine.
- Once fully incorporated, skim off any foam that forms on the mixture’s surface. This foam can affect the smoothness of your custard, so it’s best to remove it before pouring.
- Now, pour the mixture into your prepared ramekins, filling them evenly. Try to pour gently to avoid creating bubbles in the custard.
- Carefully place the baking dish with the ramekins in the oven. Pour hot water into the baking pan until it reaches halfway up the sides of the ramekins. This step is crucial for the water bath, which creates a gentle cooking environment.
- Bake for 30 to 33 minutes, or until the custard is just set. It should still have a slight jiggle in the center. Keep an eye on them to prevent overcooking, which can create a grainy texture.
- Once baked, remove the ramekins from the water bath and allow them to cool to room temperature. After cooling, cover and refrigerate for at least 3 hours, or overnight. Chilling allows the flavors to meld beautifully.
- Just before serving, sprinkle a generous tablespoon of sugar evenly over each ramekin. Use a kitchen torch to caramelize the sugar, moving it evenly across the surface. If you don’t have a torch, you can broil them in the oven on high for 2 to 3 minutes, watching closely to avoid burning.
- Serve immediately and enjoy the delightful textures and flavors of Passion Fruit Creme Brulee!
Notes
When making Passion Fruit Creme Brulee, there are a few tips and substitutions to keep in mind for perfect results every time. Store any leftovers in the refrigerator, covered with plastic wrap. They should stay fresh for up to three days. Freezing is not recommended, as the texture may change once thawed. Enjoy this dessert with fresh berries or a scoop of sorbet for a refreshing contrast. Consider adding different fruit purees or zest to the custard for unique flavors. Serve your crème brulee chilled but caramelize the sugar topping just before serving for the best texture.