Friday, September 24, 2010

Crème brûlée with passion fruit topping and a thank you

Crème brûlée with passion fruit topping / Crème brûlée com cobertura de maracujá

No, no, the crème brûlée bug has not bitten me – to be honest, I made this recipe just because of the passion fruit topping. :)
Not sure if that is a sensible way of choosing a recipe to make, but what else could you expect from someone who watches “Lie to Me” just because of Tim Roth? ;)

On a totally different note, I would like to thank Amanda for this lovely, beautiful article about my blog, and my reader Tania Pereyra for telling me about it! xx

Crème brûlée with passion fruit topping
from Simple Essentials Fruit

4 cups (960ml) single/heavy cream
1 vanilla bean, split and seeds scraped
8 egg yolks
½ cup + 1 tablespoon (112g) caster sugar
¾ cup + 1 tablespoon (162g) caster sugar, extra
pulp of 1 passion fruit*

Place the cream and vanilla bean and seeds in a saucepan over low heat and cook gently until the mixture just comes to a boil. Remove from the heat, cover and let infuse for 30 minutes.
Preheat the oven to 160°C/320°F. Remove the bean from the cream and reheat it.
Whisk the egg yolks and sugar together until thick and pale. Pour the warm cream over the egg mixture and whisk to combine. Return the mixture to the pan and stir constantly over low heat for 6-8 minutes or until custard coats the back of a spoon. Pour the custard into eight ½ cup (120ml) capacity ovenproof dishes and place in a deep baking dish. Add boiling water to come halfway up the sides of the dishes. Bake for 25 minutes or until just set. Let cool then refrigerate for 3 hours or until custard is completely set.
Combine the extra sugar and passion fruit pulp, cover the custards with the mixture and caramelize with a blowtorch.

* the passion fruit I used were huge (there’s a photo here) so ½ was enough

Serves 8


Manipal Cook said...

That looks to be very yummy...

Torviewtoronto said...

passion fruit is a delicious addition

Yours Truly said...


Yours Truly said...

what a lovely presentation!

Priya Suresh said...

Wowwww, droolworthy creme brulee.

Kana said...

Nice twist to the yummy brulee

Abby said...

Nice spotlight article! You deserve it!

Cynthia said...

Each of your post is a temptation.

Xiaolu @ 6 Bittersweets said...

Kinda funny I've made several creme brulee inspired treats (of course, including cupcakes) but never the real deal. The passionfruit topping is just icing on the cake mmm.

Bakericious said...

Nice article, you deserved it!

Patricia Scarpin said...

Manipal Cook, tks for stopping by!

Torview, it is a nice way to balance the sweet of the caramel topping.

Tamanna, thank you for stopping by!

Priya, thank you!

Maya, sweetie, thank you!

Abby, thank you! xx

Cinthya, thank you! You are far too kind, darling! xx

Xiaolu, your cupcakes are absolutely beautiful - I love the flavors you come up with!
Thank you!

Jess, thank you!

christelle is flabbergasting said...

The passion fruit topping is such a great idea and this crème brûlée looks so yummy! Congrats! :)

Lorraine @ Not Quite Nigella said...

This sounds delicious Patricia! I love passionfruit and cream together! :D

Jess Joseph said...

Love the idea of a passionfruit topping!

In your recipe, you have 2 additions of sugar (112g & 162g), but in the steps you only describe adding sugar to the egg yolk. Can you please clarify?

Patricia Scarpin said...

Hi Jess,

It's written there: "combine the extra sugar and passion fruit pulp, cover the custards with the mixture and caramelize with a blowtorch".

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