Monday, June 15, 2009

Passion fruit coconut caramels

Passion fruit coconut caramels / Pudim de coco e maracujá

Aside from “Damages” second season, I haven’t watched anything interesting lately. The movies I want to watch will take a while to get here, so I think the solution will be a quick trip to the video store.

Knowing my DH mag would take a while to arrive – the editions follow the seasons here on the South Hemisphere, so there will be plenty of delicious winter recipes – I reached for my plan B when it comes to wonderful food.

Passion fruit coconut caramels / Pudim de coco e maracujá

Passion fruit coconut caramels
slightly adapted from Australian Gourmet Traveller

1 cup (200g) demerara sugar, divided
¾ cup + 1 tablespoon (200ml) coconut milk
1/3 cup (80ml) heavy cream
2 eggs
2 egg yolks
1/3 cup (80 ml) passion fruit juice*

Combine ½ cup (100g) demerara sugar and ½ cup (120ml) water in a small saucepan and stir over medium-high heat until sugar dissolves, then bring to the boil and cook for 4-5 minutes or until caramelized. Remove from heat and pour into six ½ cup-capacity ovenproof dariole moulds** and set aside.
Preheat oven to 150ºC/302ºF. Combine remaining ½ cup (100g) demerara sugar, coconut milk and cream in a saucepan and stir over medium heat until sugar dissolves, then bring just to the boil. Whisk eggs, yolks and passion fruit juice to combine, pour over cream mixture, whisking to combine, then strain into a jug. Pour into prepared moulds and place in a roasting pan. Fill pan halfway up sides of moulds with boiling water, cover pan with foil and bake for 25 minutes or until just set. Remove moulds from water and refrigerate until cold.
To serve, dip mould bases in boiling water, invert onto plates and unmould.

* to make passion fruit juice, blend passion fruit pulp in a food processor to crack seeds, then strain through a fine sieve.

** I used three 1-cup-capacity soufflé bowls and doubled the oven time

Serves 6

Passion fruit coconut caramels / Pudim de coco e maracujá


Parita said...

dessert looks creamy!!

Snooky doodle said...

what an interesting recipe. Usually I m not a big fan of caramel but these with coconut and passion fruit look really yummy :)

Ash said...

so creamy and smooth! Looks fantastic!

eatme_delicious said...

Yum those look gorgeous and extremely delicious!

Anh said...

Pat, you seriously should move to Australia!! You cook more from DH and Aus mags more than anyone I know! :D

Oh, I will need to source your email addy. Have something to ask you.

anna said...

Oh, lovely! I'll have to try this sometime - my boyfriend is a big fan of both passion fruit and coconut.

Manggy said...

These custards look like they would warm you up just fine whilst waiting for the interesting tv to come on :) Love the tropical spin!

KJ said...

What an interesting combination of flavours. And so smooth and creamy. The fact that they have passionfruit really seals the deal.

Kana said...

Patricia - I love coconut anything!!! BTW you have me hooked on DH magazine!!

gine said...

mmmm ... coconut ^^ ... this looks so delicious! XOXO

Taste Buddies said...

Ahh passionfruit - so versatile and absolutely gorgeous in this recipe!

Patricia Scarpin said...

Hi, Parita! Thank you!

Natalie, I love both coconut and passion fruit and was intrigued by combining them. I'm glad you like it, tks!

Ash, thank you!

Ashley, thank you!

Anh, I would love to move to Australia - I've been thinking about it since I was a teenage girl. :D

Anna, I hope he likes it, sweetie!

Mark, very tropical, indeed - both flavors are huge here in Brazil!
Thank you!

KJ, I knew you would like it (because of the passion fruit). :D
Tks, darling!

Maya, DH mag is very addictive, I have to say! Thank you, sweetie!

Gine, thank you!

Syrie, I love anything passion fruit - grew up on passion fruit juice! :D

Cynthia said...

I love that last photograph!

Deeba PAB said...

Just awesome. Wonder which other fruit would pair iso passion fruit as we don't get that here?

Patricia Scarpin said...

Hey, Deeba!
I'm not sure which fruit would go well here, to be honest... The passion fruit I used is a acidic one, so maybe orange? Or lemon?

lesley said...

Beautifully light!

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