Passionfruit Creme Brulee

Passionfruit Creme Brulee


Passionfruit Puree 1/4 Cup
Heavy Cream 2 Cups
Egg Yolks 4
Ultra Fine Sugar 1/3 Cup

The Passionfruit Puree I used was the Real Puree Brand!

  1. Pre Heat the oven to 325 Degrees.
  2. Arrange six 4 oz ramekins in a baking dish.
  3. In a bowl whisk the Egg Yolks and Sugar until light in color, whisk in the Passionfruit Puree.
  4. Meanwhile heat the Cream in small saucepan until steaming.
  5. When heated pour about 1/4 cup of the hot Cream into the Egg mixture while vigorously whisking so it doesn’t scramble the Eggs, gradually add the rest of the Cream while whisking until all incorporated.
  6. Skim the foam off the top and pour evenly into the ramekins.
  7. Place the baking dish in the oven and pour enough hot water into the dish to reach about halfway up the ramekins.
  8. Bake for 33-35 minutes or until just set.  Remove from the water bath and allow to cool to room temperature then place in the fridge and refrigerate for at least 3 hours, better overnight.
  9. When cool sprinkle a Tablespoon of the extra Sugar on top and torch with a kitchen torch until the Sugar is caramelized (keep the torch moving as you do it ) if you don’t have a torch set the oven to broil and place a baking sheet with the crème brulees on it and broil until caramelized.




10 min


33 min



Skill Level