Passion Fruit Creme Brulee

Kona Grill Restaurant Copycat Recipe

1 3/4 cups heavy whipping cream
1-2 teaspoons vanilla paste
6 egg yolks
1/2 cup sugar, divided use
1/4 teaspoon salt
1/4 cup passion fruit puree

In a microwavable cup or small bowl, stir the cream with the vanilla paste. Heat until hot (about 1 to 2 minutes). Let cool for about 10 minutes to infuse the flavoring. Boil a quart of water and set aside. In a bowl, whisk the egg yolks with 1/4 cup sugar and salt. Gradually add the cream mixture and continue whisking.

Add the passion fruit liquid. Strain this mixture, if necessary. Put the mixture into custard cups or ramekins. Pour the boiled water halfway up the sides of the custard cups or ramekins to make a water bath. Bake in a preheated oven at 325 degrees for 30 to 45 minutes, testing for doneness with a toothpick (it should wiggle gently).

Remove from the oven and carefully transfer the ramekins to a wire rack. Cool for about 30 minutes then cover and refrigerate overnight. Before serving, sprinkle a thin layer of the remaining sugar on top. Carefully use a creme brulee torch in a back and forth or circular motion to caramelize the sugar to a crisp. Serve immediately while the custard is still cold and the sugar top hardens.

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