LILIKOI (PASSION FRUIT) CREME BRULEE RECIPE | Keeping It Relle

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream adds richness and flavor, while milk + cornstarch reduces cost.

lilikoi puree

🥗Healthier: passion fruit puree

💰Cheaper: canned passion fruit

Canned passion fruit is more accessible and budget-friendly.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is often cheaper.

Cut open lilikoi and extract the juice, filtering out the seeds.

In a large mixing bowl, add egg yolks and sugar, whisk until well combined and set aside.

In a pot over medium-high heat, add cream, lilikoi juice, and vanilla, stirring to combine.

Heat the mixture just until bubbles start to rise, then remove from heat.

Slowly add the heated cream mixture to the egg mixture, stirring continuously to temper the eggs.

Place the ramekins into a baking pan and fill them with the cream mixture about halfway to 3/4 full.

Pour water into the baking pan until it reaches halfway up the sides of the ramekins.

Bake at 325°F for 40 to 45 minutes until jiggly but not fully set.

Remove from the oven and place in the fridge to cool completely.

Add a thin layer of sugar on top of each ramekin.

Using a kitchen torch, melt the sugar until it turns golden brown, moving the torch back and forth.

Alternatively, broil in the oven on high for 3 to 5 minutes until the sugar bubbles and browns.

Let the sugar harden before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens