Recette crèmes brûlées passion

Preheat your oven to 325°F (160°C).

In a saucepan, combine the heavy cream, 1/2 cup sugar, and salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

In a bowl, whisk together the egg yolks until they are pale and slightly thickened.

Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

Add the passionfruit pulp and vanilla extract to the mixture, stirring until well combined.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any solids.

Place six ramekins in a baking dish and pour the custard mixture evenly into the ramekins.

Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.

Bake in the preheated oven for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or until chilled.

Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until it forms a crispy top.

Equipment Needed

Spice Level: