Passion Fruit Concentrate

Featured Recipe

Passion Fruit Brûlée Servings: 18 portions

•	32 oz. heavy cream
•	2 vanilla beans, split lengthwise
•	16 large egg yolks, at room temperature
•	2 large whole eggs, at room temperature
•	1 3/4 cups sugar, granulated
•	6 oz. The Perfect Purée Passion Fruit Concentrate,  thawed
Method:
1.	Preheat oven to 325° F.
2.	Bring the heavy cream and vanilla beans to a simmer. Let beans steep for 1/2 an hour then remove and scrape the seeds out of the pods and put the seeds into the heavy cream. Discard the pods.
3.	In a bowl whisk together the egg yolks, whole eggs, and sugar.
4.	Bring the heavy cream back to a boil.
5.	Slowly temper the cream into the egg mixture until fully incorporated.
6.	Strain mixture then add in the Passion Fruit Concentrate.
7.	Fill 18 (6-ounce) ramekins with mixture.
8.	Bake ramekins in a water bath at 325° F for 50 to 60 minutes until set.
9.	Refrigerate for at least 5 hours.
To Assemble:
	Sprinkle 1 tsp. of sugar evenly over the top of each ramekin.
	Brulée the sugar with a blow torch until golden brown.
	Serve immediately.