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Passion Fruit Caramel Pots de Creme

Saura Kline
Tangy and sweet custard with passion fruit and caramel
Servings 4 ramekins


  • 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


  • 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
  • Garnish with fleur de sel, and enjoy!