Passion Fruit Crème Brûlée
- tostadacooking
- May 24, 2015
- 2 min read
Passion Fruit Crème Brûlée
Yet again my husband gets a mention and I’m beginning to realise that much of what I cook is dictated by his own likes and dislikes. He believes he is a connoisseur of the french classic, Crème Brûlée and will weigh up the quality of this dessert in restaurants compared to my own meagre offering. He still claims my version is the piece de resistance, but what he doesn’t know is that my recipe is a cheat version, as it is not cooked in a bain marie. I’m not sure why he likes my recipe so much, but I think it is a combination of the crack of the caramelised sugar, the thick, but not quite set custard of the brûlée and the taste of fresh raspberries at the bottom.
We had some friends for supper last night and yet again he requested Crème Brûlée as his choice of dessert. I agreed, but decided to add my own twist by introducing Passion Fruit instead of raspberries. I recently visited a local restaurant (The Green) for lunch as part of a work related event and for pudding I ordered a Passion Fruit Crème Brûlée. Whilst I didn’t ask the chef for the recipe I thought that the combination worked really well. So with my age-old cheat recipe from a Cooking for Two Sainsburys cookbook committed to memory, (I don’t even have this recipe any more) I began to shake up my life some what by introducing a little passion (fruit) into the situation!
Passion Fruit Crème Brûlée
Prep – 20 mins
Serves 4 (you can easily reduce or increase the quantities)
Ingredients
300 ml of Double Cream
2 eggs
4oz of Caster Sugar
4 drops of Vanilla Essence
3 Passion Fruit
4 Tbsp of Passion Fruit Coulis (Tesco)
Method
1. Empty all the cream except for a large spoonful into a sauce pan, bring to a gentle simmer.
2. Meanwhile, separate the eggs and mix the yolks with 2oz of the Castor Sugar and the spoonful of cream.
3. When the cream in the pan reaches a gentle simmer, turn the heat off and leave for 3-4 mins.
4. Pour the cooled cream into the egg mixture and then place all of the mixture back in the pan. Heat under a very low heat and stir regularly.
5. Meanwhile place the pulp of the passion fruit in the bottom of the four brûlée dishes and then add a table spoon of the coulis to each dish.
6. Keep stiring the custard until it coats the back of the wooden spoon (this will take about 5-1o mins). Turn the heat off and add the vanilla essence.
7. Pour the custard over the passion fruit and place the dishes in the fridge to chill for 30mins.
8. Remove the brûlée from the fridge and sprinkle the remaining 2 oz of castor sugar over the top of the desserts. Then use a blowtorch to caramelise the sugar and then place the desserts in the fridge until ready to serve.
This recipe really is a doddle, I promise!
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