Get ready to transform your dessert game with this mind-blowing Cheats Passion Fruit Brûlée that's about to become your new obsession! Imagine cracking through a golden, caramelized sugar crust to reveal a silky, tropical-infused custard that will transport your taste buds to a gourmet paradise. This isn't just a dessert – it's a culinary experience that looks and tastes like it came straight from a high-end restaurant, but can be created right in your own kitchen with just a few simple ingredients.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 4 passion fruits
- 2 tablespoons sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Egg yolks from 4 eggs
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your brulees cook evenly and set properly.
- Cut the passion fruits in half and scoop out the pulp into a bowl. Use a spoon to extract the seeds and juice, ensuring you have a smooth mixture.
- In a medium saucepan, combine the heavy cream, passion fruit pulp, and vanilla extract. Heat the mixture over medium heat, stirring occasionally until it is warm but not boiling. Remove from heat once warmed.
- In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened. This should take about 2-3 minutes of vigorous whisking.
- Gradually pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Make sure to mix well until fully combined.
- Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any solids and ensure a smooth custard.
- Divide the custard evenly among four ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard gently and evenly.
- Bake in the preheated oven for about 15 minutes, or until the custards are set but still slightly jiggly in the center.
- Once baked, carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until completely chilled.
- Before serving, sprinkle about 1 teaspoon of sugar evenly over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Allow the sugar to cool and harden for a minute or two before serving. Enjoy your Cheats Passion Fruit Brules!
Tips
- Temperature is Key: Ensure your cream is warm, not boiling, to prevent scrambling the egg yolks.
- Strain for Smoothness: Always strain your custard to achieve that restaurant-quality silky texture.
- Water Bath Wisdom: The water bath is crucial for even, gentle cooking – don't skip this step!
- Torch Technique: If you don't have a kitchen torch, the broiler works, but watch it like a hawk to prevent burning.
- Chill Factor: Allow sufficient chilling time for the perfect set and flavor development.
- Sugar Sprinkle: Use fine sugar for the most even caramelization when creating the crispy top.
- Serve Immediately: Enjoy your brûlée right after caramelizing for the best contrast between crisp top and creamy custard.
Nutrition Facts
Calories: 300kcal
Carbohydrates: 15g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 220mg
