Passion Fruit Creme Brûlée

Creme Brûlée is a perfect example of simplistic cooking at its best.  It holds a special place in my heart as it was one of the first desserts I ever made my wife. To most others, it holds a place in their heart as a reliable, classic, delectable, sweet treat enjoyed international!

I hope you enjoy my take on the dish.

In a sauce pan on medium heat add 1 1/2 cups cream…

…1/4 cup sugar…

…1 tbsp vanilla paste…

…and 2-3 tbsp fresh passion fruit.  Give it a stir and cook for 7-10 minutes.

While the cream is heating up, add the egg yolks to a medium size mixing bowl and whisk for 5 minutes.

Once the cream is hot, very slowly strain about a 1/2 cup of the cream into the whipped egg yolks, then quickly stir it in.

Once the eggs are tempered, strain the rest of the hot cream into the egg mixture and quickly whisk it in once again.

Place a few ramekins on a baking tray and fill them to the top with the passion fruit custard.

Place the baking tray into a 375f oven…

….and fill the baking tray with 1-2 cups of water depending on the depth of the tray.

Once the the outer portion of the custard is set pull them out of the oven and allow to cool.

When the ramekins are cool enough to handle, place them into the fridge to set up.

After the custard has set, take a few out of the fridge and generously dust the top of them with several tablespoons of granulated sugar…

…then broil until the tops are a dark amber, bubbling syrup of sugar.

Of course, if you have a torch on hand, that’s the easiest and funnest way to achieve a crispy sugary topping!

Let the sugar cool down for a few minutes, then ENJOY!!

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