Passion Fruit Créme Brûlée

Passion Fruit Créme Brûlée requires approximately 4 hours from start to finish. This gluten free and lacto ovo vegetarian recipe serves 5 and costs 79 cents per serving. One portion of this dish contains around 4g of protein, 39g of fat, and a total of 433 calories. It works well as a very reasonably priced side dish. 31 person found this recipe to be tasty and satisfying. If you have egg yolks, granulated sugar, passion fruit juice, and a few other ingredients on hand, you can make it. It is brought to you by Love and Olive Oil. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Yogurt Creme Brulee with Fresh Fruit and Granola, and Yogurt Creme Brulee with Fresh Fruit and Granola are very similar to this recipe.

Servings: 5

Preparation duration: 195 minutes

Cooking duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F. Arrange five 6-ounce ramekins (or equivalent) in a baking dish. Bring a pot of water to a gentle boil (this will be used for the water bath later).In a bowl, whisk together egg yolks and sugar until lightened in color. Whisk in passion fruit juice.Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.Divide cream mixture among ramekins. Gently place baking pan with ramekins in oven, then carefully pour hot water into the baking pan around ramekins, taking care not to get any water in the custard. It is helpful to use a spouted kettle or pitcher to more easily pour the water into the pan.Bake for 30 to 33 minutes or until just set. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.

 

Step by step:

1. Preheat oven to 325 degrees F. Arrange five 6-ounce ramekins (or equivalent) in a baking dish. Bring a pot of water to a gentle boil (this will be used for the water bath later).In a bowl, whisk together egg yolks and sugar until lightened in color.

2. Whisk in passion fruit juice.

3. Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam.

4. Pour into ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.Divide cream mixture among ramekins. Gently place baking pan with ramekins in oven, then carefully pour hot water into the baking pan around ramekins, taking care not to get any water in the custard. It is helpful to use a spouted kettle or pitcher to more easily pour the water into the pan.

5. Bake for 30 to 33 minutes or until just set.

6. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a broiler set to high, and broil until sugar is golden brown and caramelized, 2 to 3 minutes.

7. Serve immediately.

Nutrition Information:

covered percent of daily need