Passion Fruit Creme Brulee is shockingly good. Take the time to prepare this dessert with love and attention. It is amazingly good, and a wonderful way to end a fantastic meal.
- 2 passion fruit
- 2 tablespoons brown sugar
- 1/2 vanilla bean, split lengthwise
- 1 1/2 cups heavy cream
- 2 large egg yolks
- 1/3 cup sugar
Cut the passion fruit in half, and place the seedy pulp in a small bowl. Combine with the brown sugar, and mix until sugar dissolves. Set aside in the refrigerator.
Preheat oven to 325°F. Combine the vanilla bean and the cream in a heavy-bottomed small saucepan. Over medium heat, bring just to a boil. Remove from heat, and allow to sit for 30 minutes. Remove the vanilla bean, scraping out the seeds into the cream. Reheat until just boiling again. Meanwhile, in a small bowl, whisk together the egg yolks and 2 tablespoons of the sugar until well blended. Slowly pour the hot cream into the egg mixture until combined. Pour into an 8- to 10-ounce ramekin or a small shallow casserole dish. Place the ramekin or casserole dish in a roasting pan, and place in the oven. Carefully pour enough very hot water into the pan to come halfway up the side of the ramekin. Bake just until set (slightly soft in the middle), about 25 to 30 minutes. Transfer to a wire rack, and remove from the water. When at room temperature, cover and chill in the refrigerator at least 3 to 4 hours
Preheat the broiler or prepare a small dessert torch. Place the remaining sugar evenly over the top of the dessert. Place the broiling rack closest to the heat source, and broil until sugar melts and turns golden brown, about 3 to 4 minutes. Or use the torch to burn the sugar to the same color. Serve with passion fruit sauce on the side.
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