Passion Fruit and Mango Creme Brulee

Recipe by Rita1652
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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