Passion Fruit Crème Brûlée

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.

Strain the seeds from 4 to 5 passion fruits to obtain about 1/4 cup of juice.

In a clean saucepan, add 2 cups of heavy whipping cream and 2 teaspoons of vanilla bean paste.

Heat the cream mixture until it reaches 180°F, then remove from heat.

In another bowl, combine 5 egg yolks and 1/2 cup of granulated sugar, then add the passion fruit juice and mix well for 4 to 5 minutes by hand.

Temper the custard by adding a little of the heated cream to the egg yolk mixture, mixing well.

Slowly drizzle the remaining heated cream into the egg yolk mixture while mixing continuously until well incorporated.

Check the temperature of the custard; it should be about 120°F.

Divide the custard into ramekins and place them in a baking dish.

Fill the baking dish with boiling water halfway up the sides of the ramekins.

Bake at 320°F for 40 to 45 minutes until set but still jiggly.

Let the custard cool, then refrigerate for at least 4 hours or preferably overnight.

When ready to serve, sprinkle 1 teaspoon of sugar on top of each custard, spreading it evenly and removing any excess sugar.

Use a kitchen torch to caramelize the sugar evenly until crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens