Passion Fruit Caramel Pots de Creme
Tangy and sweet custard with passion fruit and caramel
Ingredients
- 1 1/2 cups cream
- 1/2 cup passion fruit puree
- 3/4 cup sugar
- 4 Tbsp water
- 5 egg yolks
- 1/2 tsp fleur de sel
Instructions
- 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!