Passionfruit is yet another of my favourite flavours. I always loved drinking the Pasito soft drink growing up, and now the hubby makes a more adult drink by making passionfruit liqueur. If there is an option for something passionfruit, I will generally take it, including the fruit itself.
When we recently had friends over for dinner, I wanted to make something with passionfruit and given B said she liked créme brûlée it was decided I would make Passionfruit Créme Brûlée.
The source of the recipe is from the blog Love and Olive Oil which I have been following for some time now. Lindsay and Taylor have quite a few passionfruit recipes on their blog, all of which look divine of course, so it was an easy decision to use their recipe.
For the Passionfruit Créme Brûlée you will need to get the juice from 4-5 passionfruit, or until you have 1/4 cup. To do this, just scoop out the pulp from the fruit and press through a fine sieve until you have got as much of the juice as you can.
If you like, you could keep some of the seeds for an extra crunchy element in you créme brûlée but the hubby pinched all of my leftover pulp for his liqueur.
In addition to the passionfruit juice, you will need egg yolks, sugar and heavy cream.
I found it easier to make this recipe in a large jug, mine is two litres, so that it is nice and simple to pour the mixture into the ramekins. So to begin, whisk your eggs and sugar in the jug until they have lightened in colour, then add your passionfruit juice.
Heat your cream until it start to steam (keep an eye on it). Slowly pour this into your jug, a little a time so as to not cook the eggs, whilst whisking continuously until it is all combined. You will need to skim the foam off the top of the mixture so you have a nice silky custard.
Place your five ceramic ramekins in a baking tray and then pour in the custard. Pour hot water into the baking tray until it reaches half way up the side of the ramekins, without getting any in the custard. This will help your créme brûlée cook evenly and provide moisture in the oven so the tops do not crack.
Bake in your preheated 160°C oven for 30-33 minutes or until the custard is just set.
When done, remove from the water bath and allow to cool then place in the fridge for a minimum of 3 hours or overnight. Make sure you cover them in the fridge so they don’t absorb any funky fridge smells.
Now for the fun part! You only want to do this just before serving and it can be done with a blow torch or under the grill. Sprinkle some sugar over the top of your Passionfruit Créme Brûlée and then start to caramelise the sugar with the blow torch (or put it under the grill which has been set to high).
I like to do a couple of layers of sugar (it has been stuck in my head to do it this way after seeing it on a cooking show at some stage). I used raw granulated sugar and sprinkled a thin layer on top, then caramelised it. I then sprinkled some more and repeated the process. If your happy with how it looks stop or do one more layer just for the sake of it.
As long as you have a nice hard layer of sugar you are set. Serve the Passionfruit Créme Brûlée immediately and listen for that nice crack as the spoon is tapped onto the sugar crust.
These Passionfruit Créme Brûlées tasted amazing, but I found my custard was a little more runny than I would have liked. If I am honest it may have had something to do with the little bit extra passionfruit juice I put in the mix (what can I say, I love the stuff!).
What are some of your favourite passionfruit treats? Leave a comment below as I would love to hear what they are.
| Servings |
serves
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- 4 large egg yolk(s)
- 1/3 cup sugar plus more for the brûlée topping
- 1/4 cup passionfruit juice approximately 4-5 passionfruit
- 2 cups heavy cream
Ingredients
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- Preheat the oven to 160°C and place five ceramic ramekins in a baking tray with high sides. Boil the kettle with enough water to fill the baking tray to half way up the sides of the ramekins.
- In a jug, whisk the egg yolks and sugar together until lighter in colour. Add the passionfruit juice and whisk in.
- Heat the cream until it starts to steam, taking care not to let it boil. Slowly pour the cream into your jug, a little a time so as to not cook the eggs, whilst whisking continuously until it is all combined.
- Skim the foam off the top of the mixture so you have a nice silky custard.
- Evenly dived the custard amongst your five ramekins. Pour in the hot water from the kettle until it reaches half way up the ramekins, taking care not to get any into the custard.
- Bake in the preheated oven for 30-33 minutes, or until the custard is set. Remove the ramekins from the water bath and allow to cool before covering them and placing in the fridge for a minimum of 3 hours, or overnight.
- Sprinkle some granulated sugar on top and then using a blow torch or a grill set to high, caramelise the sugar. Serve immediately.
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