Passion Fruit Crème Brulée with Chocolate Kahlua Sorbet

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free alternative with similar richness.

Kahlua

💰Cheaper: coffee liqueur

Coffee liqueur can mimic the flavor profile at a lower price.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Cocoa powder can provide chocolate flavor at a lower cost.

Pour the water into a saucepan.

Add the milk to the saucepan.

Add the sugar and glucose syrup to the mixture.

Turn the heat to high, stirring as it heats up.

Roughly chop the chocolate.

When the mixture begins to boil, add the Kahlua and chocolate, and mix well.

Bring the mixture to a boil and stir for 2 minutes, then turn off the heat.

To make the crème brûlée, halve the vanilla pod and scrape out the seeds.

Halve the passionfruit and scoop out the seeds.

Scrape the juice through a sieve.

Add the milk and double cream to a large saucepan.

Add the vanilla pod and seeds to the saucepan and turn the heat to high.

Separate the yolks from 6 eggs into a medium mixing bowl, discarding the egg whites.

Add the caster sugar to the egg yolks and whisk until pale and smooth.

Add the cream mixture from the pan to the egg yolks, removing the vanilla pod first.

Whisk the ingredients together, then add the passionfruit juice and whisk again.

Skim off the froth from the surface of the mixture.

Ladle the mixture into ramekin dishes placed on a roasting tray.

Add about 1 inch of boiling water to the roasting tray to prevent burning.

Cook the crème brûlées in the center of a preheated oven at 130 degrees Celsius (260 degrees Fahrenheit) for about 1 hour and 15 minutes.

Add the sorbet mixture to an ice cream maker and switch it on; it should take about 30 minutes.

Once the sorbet is ready, serve or store in the freezer for later.

After the crème brûlées have cooked, remove them from the oven; they should be set with a slight wobble.

Sprinkle each crème brûlée with caster sugar, then use a kitchen blowtorch to caramelize it.

Add another layer of sugar and repeat the caramelization process.

Finally, serve and enjoy with the sorbet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens