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6 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
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32 oz. heavy cream |
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2 vanilla beans, split lengthwise |
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16 large egg yolks, at room temperature |
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2 large whole eggs, at room temperature |
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1 3/4 cups sugar, granulated |
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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 to remove chalaza (each of two twisted membranous strips joining the yolk to the ends of the shell) 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. |
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To Assemble: |
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Sprinkle approximately 3 tsp. of sugar evenly over the top of each ramekin. Pour out access. |
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Brulée the sugar with a blow torch until golden brown. |
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Serve immediately. |