Crème brûlée is one of the most luxurious desserts with its silky smooth texture. To create a unique spin of this classic French dessert, I used some passionfruit purée to add a new dimension of flavor. This elegant dessert is also surprisingly simple to make.
Why is this recipe healthy?
This dessert is high in fat with cream and egg yolks, so it is definitely an indulgent treat. However, the passion fruit contributes several nutrients to this dessert. For example, it is high in dietary fiber, potassium, and vitamin C. These nutrients are valuable to maintaining a healthy immune system. The passion fruit purée can also be substituted for other fruit purées to alter the flavor without compromising the health benefits of this classic dessert.
Passion Fruit Crème Brûlée
Crème Brûlée, which directly translates to burnt cream, features two components: creamy custard and burnt sugar. My variation incorporates passion fruit for a unique touch of flavor. The result is a smooth and silky cream dessert.
Ingredients
- 1 cup passion fruit purée 217 g
- 1 cup heavy cream 217 g
- 5 egg yolks
- 1 tsp vanilla extract 5 g
- 1/4 tsp salt 1 g
- 1/3 cup granulated sugar 70 g
- 4 tsp granulated sugar for topping
Instructions
- Preheat the oven to 325º F. Boil a quart of water. Place 4 ramekins in a 9x13 in baking dish.
- In a saucepan, combine the passion fruit purée and heavy cream. Bring the mixture to a boil over medium heat.
- While the cream mixture is boiling, in a mixing bowl, whisk together the egg yolks, vanilla extract, salt, and sugar.
- Pour around one cup of the boiling cream mixture into the egg yolk mixture. Pour the eggs back into the saucepan with cream and stir to combine.
- Evenly divide the custard mixture among the 4 ramekins. Fill the baking dish with hot water until the water comes halfway up the ramekins.
- Bake the crème brûlées for 30-40 minutes or until the centers are set and slightly jiggly. Remove the baking pan from the oven and let the ramekins chill in the refrigerator for at least an hour, up to a few days.
- When ready to serve, sprinkle the top of each crème brûlée with a spoonful of sugar. Broil the ramekins for 5 minutes or melt using a kitchen torch until the sugar is caramelized. Serve warm.
Notes
- The passion fruit purée can be substituted for any other fruit purée. If you don't want to use fruit, just use milk instead for a result that is just as good.
- Be careful not to overcook the crème brûlée because it will become grainy and lost its creamy texture! Even if they seem underdone when they come out of the oven, they will set up in the refrigerator.
