Fall for our fruity and very indulgent crème brûlée-inspired recipe inside a passion fruit! An exotic dessert, both sweet and tart at the same time, that will surely delight every palate.
Crème Brûlée-Style Fruits, a Fruity Addiction That’s Very Easy to Make
We never tire of it! After trying it in bananas, clementines, coconuts, lemons, oranges or even croissants, here is our new favorite recipe: passion fruit crème brûlée! This refreshing little dessert is incredibly easy to make and will transport your taste buds to the realm of fruity indulgence! Between the creamy texture of the custard, the caramelized sugar crust and the sweet and tart flavors of the passion fruit, it’s simply addictive. Warning, you won’t be able to eat just one…
To make this recipe at home, you don’t have to be a pro. It’s super easy, we promise that everyone can manage it. Make sure to filter the pulp from the passion fruits to obtain only the juice; otherwise your custard will be “grainy” and not very pleasant to taste. It’s a dessert as visually appealing as it is tasty; you’ll impress your guests without spending hours in the kitchen!
And in your opinion, what is the next recipe we should make in crème brûlée version? We’re waiting for your suggestions in the comments 😉
To make this recipe, follow the steps below:
PASSION FRUIT CRÈME BRÛLÉE 🧡
Serves 4
Ingredients:
– 4 or 5 passion fruits
– 4 egg yolks
– 4 tbsp granulated sugar (about 55 g)
– 2 tbsp cornstarch (about 25 g)
– 200 ml milk
– 30 g unsalted butter
– A little sugar for caramelization
Preparation:
1. Cut the passion fruits in half (careful not to pierce the shells) and scoop out the pulp.
2. Strain the pulp through a fine sieve to keep only the juice (about 50 ml). Set the shells aside for presentation.
3. Whisk the egg yolks with the sugar in a saucepan. Add the cornstarch and mix well before gradually pouring in the milk and the passion juice while continuing to stir.
4. Heat over low heat until the custard thickens. Add the cold butter off the heat and stir until it is well incorporated and the mixture is smooth and homogeneous.
5. Let the cream cool before pouring it into the passion fruit shells. Sprinkle with a little sugar (brown sugar preferred) and brûlée the surface with a kitchen torch to obtain that beautiful caramelized crust.
6. Enjoy immediately!
