Passion Fruit Creme Brulee Video

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds tropical flavor and reduces calories.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

brown sugar

🥗Healthier: maple sugar

💰Cheaper: white sugar

Maple sugar can enhance flavor with a unique taste.

Preheat oven to 325° F.

Bring the heavy cream and vanilla beans to a simmer. Let beans steep for 1/2 an hour then remove and scrape the seeds out of the pods and put the seeds into the heavy cream. Discard the pods.

In a bowl whisk together the egg yolks, whole eggs, and sugar.

Bring the heavy cream back to a boil.

Slowly temper the cream into the egg mixture until fully incorporated.

Strain mixture to remove chalaza then add in the Passion Fruit Concentrate.

Fill 18 (6-ounce) ramekins with mixture.

Bake ramekins in a water bath at 325° F for 50 to 60 minutes until set.

Refrigerate for at least 5 hours.

Sprinkle approximately 3 tsp. of sugar evenly over the top of each ramekin. Pour out excess. Brulée the sugar with a blow torch until golden brown. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens