Ahh....divine Crème Brûlèe
One of my favorite French deserts. This recipe includes a little juice from passion fruits which gives it an exotic touch. The sweetness of the passion fruit varies from fruit to fruit and can therefore influence the amount of sugar in this recipe. For 4 persons you need:
3 dl cream + 0.5 dl milk
juice from 2 passion fruits (scope out the flesh from the fruits and strain it through a sieve, discard the seeds)
4 egg yolks
0.5 dl sugar
1 vanilla pod
4 ramekins á 1.5dl
- Pour sugar into the egg yolks and beat until smooth.
- Scrape seeds from the vanilla pod and add both seeds and the skin of the vanilla pod into the cream. Heat the cream slowly. When ready discard the skin of the vanilla pod.
- Add the cream to the egg yolks, one table spoon at a time, while stirring vigorously. When about 1/4 of the cream has been integrated into the yolks, pour the yolks into the cream and mix until smooth.
- Add the juice from the passion fruits and mix.
- Strain the mixture using a fine mesh sieve and fill 4 ramekins.
- Put the ramekins into a tray and pour hot water around, half the height of the ramekins.
- Set the owen to 150°C and cook the custard for about 0.5 hour. Allow to cool for min. 2 hours in the fridge.
- Before serving sprinkle brown sugar over the top of the custard and caramelize it with a cooking torch.
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