Passion Fruit Caramel Pots de Creme

I left the miserable cold for a couple days to hang out with my mom in sunny Arizona! It’s actually not that sunny, we’re getting some rain here, but the temperature is well above 20 degrees so I’m good with that. I’m hoping once i get back to Denver some of the latest snow we’ve gotten has melted.. fingers crossed!

Last week I shared a cookie recipe for Valentine’s Day, but I wanted to share a great dessert that could easily be made if you’re cooking a fancy meal for your hunny. This is a great option for Valentine’s Day. It’s tangy, sweet, with a hint of salt from those flakes. This recipe yields 4 ramekins, so if you are making it for 2 people, just cut it in half. 

Passionfruit puree is easy to find in the freezer section at Walmart grocery stores- or you can just buy on Amazon, click here.

I strongly believe you can’t have caramel without a hint of salt. It’s just not okay. You don’t absolutely NEED Fleur de Sel, but it’s Valentine’s Day so we’re going to be extra fancy. If you have Kosher salt that would do the trick as well, just don’t use table salt, in fact, don’t ever use table salt. 

Lastly, this recipe should be made either the day before or the morning before you serve it. It need a couple hours to set up properly after the bake, and it’s to be served cold. Enjoy friends! And Happy Valentine’s Day! 

Passion Fruit Caramel Pots de Crème

Yield 4 ramekins

Cream 1 ½ cups

Passion fruit puree ½ cup

Sugar ¾ cup

Water 4 Tbsp.

Egg yolks 5

Fleur de sel 1/2 tsp (optional)

Directions:

Preheat oven to 325 degrees F.

Place 4 ramekins inside of a large baking dish.

Combine cream and passion fruit puree in a sauce pot and heat on medium high heat. You just want to warm up the cream, so turn it off if it begins to boil. Place yolks in a bowl and set aside.

In another medium sauce pot, heat sugar and water together. Cook until sugar caramelizes to a amber color, then turn off the heat and slowly drizzle the cream/passionfruit mixture while whisking. This will bubble up rapidly so be careful and go slow. Once all the cream has been incorporated, temper in the egg yolks then transfer mixture to a large vessel to pour into ramekins.

Pour mixture evenly among the ramekins. Pour hot water in the baking dish about an inch up the ramekins to create a water bath.

Loosely cover the dish with foil, and using a small knife, poke some holes in the foil.

Bake for about 55 minutes, or until the mixture jiggles and does not appear liquid. Toss the foil and let the custards sit in the water bath for 1 minute. Carefully remove ramekins and place on a small sheet tray. Chill for 2+ hours or overnight. These can be kept for up to 3 days in the fridge.

Garnish with fleur de sel, and enjoy!