Back

Passion Fruit Brûlée

Passion Fruit Brûlée

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.