Passion Fruit Creme Brulee | Byron Talbott

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.

Add 1 cup of heavy cream to a small saucepan over medium heat.

Add 1/2 cup of granulated sugar and 1 teaspoon of vanilla extract to the cream in the saucepan.

Add fresh passion fruit pulp to the mixture and whisk well.

Heat the mixture until it reaches about 200°F.

In a small mixing bowl, add 3 egg yolks and whisk until light and fluffy.

Slowly incorporate the hot cream mixture into the egg yolks to temper them, whisking constantly.

Fill ramekins with the tempered custard mixture to the top.

Use a blowtorch or broiler to remove any bubbles from the surface of the custard if desired.

Place the filled ramekins in a baking tray and fill the tray halfway with water.

Bake in a preheated oven at 350°F for about 45 minutes, until the custards have a slight jiggle in the center.

Let the ramekins cool in the water bath for 20 minutes.

Remove the ramekins from the water bath and refrigerate for about 2 hours to set.

Sprinkle a generous amount of white granulated sugar on top of each custard.

Use a blowtorch or broiler for 5 to 10 minutes to caramelize the sugar until a crust forms.

Let the caramelized sugar cool for at least 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens