2 Cups of lactose-free whipping cream. (If you can handle lactose ok, regular is fine too)
4 egg yolks
1/3 cup Sugar
½ cup Passion Fruit juice* (Purple skinned passion fruit pictured 2
½ cup Guava juice *
¼ cup Guava paste
Brown or white sugar for topping
I used Ceres Juice. While the process should work with other juices, changing the concentration on sugars or other fruit used as sweeteners can change the taste. I highly recommend experimenting with different juices if you want to find the best taste for you. Watch out as well for different types of passion fruit – there are different varieties, some of which are sweet and some of which are incredibly sour.
- Preheat the oven to 325 degrees.
- Put the juice and paste into a skillet and boil down until the consistency of a simple syrup.
- Add the syrup and the cream to a pot and stir together well.
- Bring the mixture almost to a boil, then reduce heat, also known as scalding the milk.
- Meanwhile, while the milk is heating, in a heat resistant bowl, whisk together the eggs and sugar.
- Once the milk is hot, pour slowly into the eggs while whisking the eggs at the same time. It is important that you whisk as you pour. The eggs will cook as soon as you add the cream if you don’t and you will end up with scrambled eggs.
- Pour the mixture into little ramekins.
- Place a towel on the bottom of a deep baking tray or casserole dish. Put the ramekins on top of the towel and pour boiling water into the casserole dish, being careful not to spill any into the custard.
- Bake for approximately 35 minutes. The custards should jiggle but not be too loose.
- Take out of the oven and casserole dish and put in fridge for about 4 hours, until custard sets.
- Cover the top of the custard with a think but complete layer of sugar.
- Using a torch, melt the sugar, careful not to burn it. You can buy a cooking torch, but a propane torch from the hardware store is less expensive and works just as well.
- If you are serving the crème brulee later in the day or the next day, don’t melt the sugar till right before serving to keep that satisfying crunch.
*My propane torch is sadly out of propane so I have to pick more up later today. So I can post a completed picture*