Prep 45 mins
Cook 5 hrs 30 mins
Exotic, Creamy, Tangy!! Try it with Papaya!
- 1 1⁄2 cups heavy cream
- 1⁄2 cup whole milk
- 1⁄8 teaspoon vanilla
- 4 egg yolks
- 1⁄2 cup granulated vanilla sugar (Flavored Sugar or Splenda)
- 1⁄4 cup pureed passion fruit and mango
- 1⁄2 cup coarse sugar or 1⁄2 cup light brown sugar
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
- Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar.
- Whisking constantly, gradually pour in the hot cream mixture.
- Whisk in the passion fruit and mango puree.
- Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
- Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
- The custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes.
- Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 4 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or use a kitchen torch).
- Uncover the chilled custards.
- Pour as much coarse sugar as will fit onto the top of 1 of the custards.
- Pour off the remaining sugar onto the next custard.
- Repeat until all the custards are coated.
- Discard any remaining sugar.
- Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
- Let cool 1 minute before serving.
I found the recipie flavorful but when I doubled it and cooked in the proper ramekins the custard hardly set at all. I will try to double the recipie again but triple the egg yolks instead.
What a sinful use for my leftover Champagne mangos! I didn't have any passionfruit, but I had LOTS of mangos, so that's all I used for this. I also didn't have any whole milk that wasn't trying to become yogurt, so I just used all cream instead. This was the recipe I used to break in my new kitchen torch, too. I didn't have enough ramekins around, so I just did this in a 2 quart glass casserole. It was kind of thin, but good because that meant more crackly stuff per spoonful of custard. The cook time was increased somewhat because of the larger dish, but not by much (the custard wasn't much more than an inch or so thick). Very nice! Thanks for posting!
Very good pudding. This is the first time I ever had Creme Brulee and it was a nice alternative to the standard pudding/custard desert. I only used mango but next time I will try the papaya and/or passion fruit with the mango. I made this in a quart casserole instead of the individual dishes (increasing the cooking time) but next time I will use the ramekins.