I haven’t made creme brûlée in absolute ages. I think the last time I made it was when I was trying out a new set of shallow ramekins and it was an epic fail as the baking time was obviously too long even though I had cut the time short.
Recently I unearthed some passionfruit purée from the freezer as I was making flavored kombucha. There wasn’t too much in the box and so I decided to make passionfruit creme brûlées from the remaining purée. I love this passionfruit purée because it makes so much sense and takes away all the work of digging out the pulp and straining out the seeds. And the purée is fantastic for making passionfruit curd or cheesecake.
Somehow passionfruit in a creme brûlée is a great addition. The tartness balances out the creaminess of the custard and the sweetness of the caramelized layer of sugar on top. And it’s such an easy recipe and takes no time to make. It just needs a decent amount of time to be refrigerated before serving. Just a note too that monkfruit sweetener is one of the better options for caramelizing with a blow torch. I’ve blogged about it before and it has the best results so far. I enjoyed flaming the top of the creme brûlées! I think it must be some hidden pyromaniac traits – I’ve been enjoying wielding my blow torch again.
I recently bought a fire extinguisher from the recent Lazada sale. I hope I never have to use it (I’m just afraid of oil fires)…but I figured with all this flaming going on I had to have some safe options on standby. The dog also freaked me out by popping up next to me to watch the brûlée-ing process. She’s lucky not to have caught fire too!
Passionfruit Creme Brulee
- 5 egg yolks
- 3/4 cup cream
- 1/2 cup passionfruit puree
- 7 tbsp (or 1/3 cup + 2 tbsp) sugar substitute
- 5-6 tsp monkfruit sweetener for topping
- Preheat the oven to 170 deg C.
- Beat the yolks and cream together.
- Add the passionfruit puree and cream and mix well. 4.Strain the mixture into a pouring jug.
- Pour the strained mixture into 6 ramekins. Place the ramekins into a baking tin and pour hot water into the tin halfway up the sides of the ramekins.
- Bake for 40 min. Remove from the oven and cool. Refrigerate for at least 2-4 hours.
- Remove from the fridge. Sprinkle about 3/4-1 tsp of monkfruit sweetener evenly over the top of the baked custard. Use a blow torch to melt the sugar and slightly scorch it. Serve immediately.