This version of crème caramel combines the creamy, velvety texture of the classic dessert with the exotic tang of passion fruit, creating a delightful contrast of flavors. The rich vanilla base and the vibrant, fruity topping make this dessert not only delicious but also visually appealing.
Ingredients
For the Caramel:
- 160g caster sugar
For the Custard:
- 1 vanilla pod, seeds scraped out
- 600ml whole milk
- 6 large free-range eggs
- 100g caster sugar
For the Passion Fruit Topping:
- 3 ripe passion fruits
Directions
- Prepare the Caramel:
- In a medium saucepan, spread the 160g of caster sugar evenly. Heat over medium-low heat, watching closely but not stirring, until the sugar melts and turns a golden amber color.
- Quickly pour the caramel into a round baking dish (about 9 inches in diameter), swirling to coat the bottom of the dish evenly. Set aside to cool and harden.
- Make the Custard:
- Preheat your oven to 160°C (320°F).
- In a saucepan, combine the milk and the scraped vanilla pod and seeds. Heat over medium until it just begins to simmer, then remove from heat and let steep for a few minutes to infuse the vanilla flavor.
- In a large bowl, whisk the eggs and 100g caster sugar until well combined. Gradually pour the warm milk through a sieve into the egg mixture, stirring continuously to blend without cooking the eggs.
- Bake the Crème Caramel:
- Pour the custard mixture over the hardened caramel in the baking dish.
- Place the baking dish in a larger roasting pan and fill the pan with boiling water halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50-60 minutes, or until the custard is just set but still slightly wobbly in the center.
- Remove from the oven and let cool, then chill in the refrigerator for at least 4 hours, preferably overnight.
- Prepare the Passion Fruit Topping:
- Halve the passion fruits and scoop out the pulp into a small bowl.
- Just before serving, spoon the passion fruit pulp over the set crème caramel.
- Serve:
- To serve, carefully run a knife around the edge of the crème caramel, then invert onto a serving plate, allowing the caramel to flow over the custard.
- Spoon over the passion fruit topping and serve immediately.
Nutrition Facts (per serving)
- Calories: 350
- Fat: 12g
- Carbohydrates: 50g
- Protein: 10g
Prep and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 1 hour
- Chilling Time: 4 hours
Servings
- Serves: 6-8 people
Crème caramel with passion fruit is a refreshing twist on a beloved dessert classic. The creamy, smooth texture of the custard perfectly complements the bright, acidic flavor of passion fruit, making this dish a sophisticated treat that is sure to impress at any dinner party or special occasion. Enjoy the melding of flavors and the delightful contrast in textures!
