Passion Fruit Crème Brûlée

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This Passion Fruit Creme Brulee is a tropical twist on the classic french dessert. A creamy, lucious custard flavored with passion fruit and vanilla and topped with an amber sugar crust. This dessert only requires a couple of ingredients and is the perfect make-ahead dessert to make during the spring and summer season. If you can not get your hands on passion fruit, no worries. You can use another tropical fruit, like mango.

Hope you give this rich, decadent and silky smooth tropical dessert a try!

Ingredients

1. Egg Yolks
2. Sugar
3. Passion Fruit
4. Vanilla Bean
5. Heavy Cream
6. Salt

Can’t find passion fruit, no worries! Use mango instead.

Print Recipe

Passion Fruit Creme Brûlée

Prep Time15 minutes mins

Cook Time40 minutes mins

Course: Dessert

Servings: 4 people

Equipment

• ramekins

Ingredients

• 2 cups heavy cream
• 1/2 cup sugar ( adjust sweetness to your liking) plus more for the topping
• 4 tbsps passion fruit
• 1 fresh vanilla bean or 1 tablespoon vanilla paste
• pinch of salt
• 5 egg yolks

Instructions

• Preheat Oven 325 F
• In a saucepan, add cream, vanilla bean, passion fruit, salt and cook over low heat just until the mixture gets hot.
• Let the cream sit for 10 minutes to allow the vanilla bean flavor to infuse into the cream. Then, discard the vanilla bean.
• In a bowl, beat egg yolks and sugar together until light. Stir in a little bit of the warm cream into the egg-sugar mixture. Then, add the remaining cream and stir.
• Pour the passion fruit creme brulee mixture through a sieve to remove the passion fruit seeds and any lumps or textures.
• Carefully pour the passion fruit creme brulee into four or five 6-ounce ramekins.
• Place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes.
• Bake for about 40-47 minutes or until the centers are barley set. Allow them to cool completely at room temperature. Refrigerate the passion fruit creme brulee for at least 4-6 hours before enjoying. I highly recommend you allow them to set overnight in the fridge for the best result.
• When ready to serve, top each custard with about a teaspoon of sugar. You can use a blow torch to caramelize the sugar or place in the boiler. If you have extra passion fruit, top the creme brulee with fresh passion fruit.
• You can also enjoy this dessert without adding the sugar on top. I love to enjoy it on its own as a custard!

Notes

The servings will vary depending on how large the ramekins are.