Thursday, April 23, 2009

Passion Fruit Creme Brulee

Creme brulee means ‘burnt cream’, one of the great delights of French cuisine..This is one "fancy" dessert that you can make ahead of time with a minimum of effort and still have all your guests excited about your culinary skills. Creme brulee should start with a custard base that is richer, creamier, and silkier than other cremes (creme anglaise, creme caramel, flan, etc.).On top of that custard should be a layer of caramelized sugar. This sugar can thick or thin. A thick layer is usually produced by caramelizing sugar in a pot and pouring the liquid caramel over the custard. Thin layers (some as thin as paper) are produced by directly heating a sugar layer using a broiler or torch. I make my creme brulee with a torch ..


INGREDIENTS:
6 egg yolks
6 tablespoons white sugar
1/2 teaspoon vanilla extract
590 ml heavy cream
2 tablespoons sugar
4 ripe (wrinkly) passion fruit



DIRECTIONS
1.Preheat oven to 150 degrees.
2.Halve each passion fruit and scoop the pulp into a sieve set over a measuring jug. Rub through with a wooden spoon to get juice. Discard the seeds
3.Beat egg yolks,4 tablespoons sugar,vanilla and passion fruit juice in a mixing bowl until thick and creamy.
4.After pouring a little of the hot cream into the egg yolk mixture and whisking briskly, pour the cream/yolk mixture into the rest of the cream and whisk. There will be a lot of foam on the top. Skim this off with a strainer and throw away.. Pour the hot mixture into individual serving dishes or ramekins and place in a baking dish.
5.Set the dish with the ramekins in it on your oven shelf, then pour hot water in the dish so the water comes halfway up the sides of the ramekins. Bake at 150 anywhere from 15 to 30 minutes. They are done when you shake the dish gently and the brulees jiggle just slightly in the middle.
6.The jiggle shouldn't be a liquid jiggle,but more of a gelatin-like jiggle. Remove from oven and let the brulees cool in the water bath for about 15 minutes, then remove and put the brulees in the refrigerator to chill.
7.Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Serve immediately..

7 komentari:

cuisine by monsoon said...

nije te dugo bilo... i bas mi je drago da si opet s nama...:)))))
ovaj tvoj creme brulee vrijedi probati jer izgleda jako fino.
bas jucer sam poslala mog muza da mi kupi blowtorch (ne znam naziv na hrvatskom) i covjek mi donio plamenobacac... ej, jesam se nasmijala... mogu s njom zapalit cijelu kuhinju.:lol

Kim - Easy French Food said...

What about the passion fruit? That would seem to bring the crème brûlée into another whole dimension. It's already a study in contrasts, and tart tasting passion fruit would add one more. This creme caramel recipe is one I use when I don't want to fuss with a blow torch at the end of a meal.

Andrea said...

Meddi i meni je drago da te vidim konačno! :) Sviđa mi se recept al kod nas nema passion fruita (marakuje) tako da ništa za sad. :)

Vera said...

izgleda mnogo dobro,mislim da sam negde videla da ga ima kupiti.

Meddi said...

Hvala cure..trudim se da izdvojim vremena ali nazalost nestignem ucestvovati u svim vasim igrama..Trenutno i imam vremena ali me gripa pritisla da neznam kako uopste funkcioniram...

Andrea nemora biti passion fruit..mozes koristiti jagode,mango i bilo koje drugo voce..

Sweet Corner said...

fantastican je!

Mary said...

Now i like this creme brulee with an exoctic taste !