Lilikoi Passion Fruit Crème Brûlée
Silky vanilla custard infused with bright, tropical passion fruit and finished with a crisp caramelized sugar crust.
Prep time
15 min
Cook time
30–40 min
Serves
6 individual crème brûlées
Ingredients
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Passion Fruit Custard
- 2 cupsheavy whipping cream
- 6 largeegg yolks
- ¼ cupgranulated sugar
- ¼ cupLiber & Co. Tropical Passionfruit Syrup
- 1 tsppure vanilla extract
- Pinchof salt
Caramelized Topping
- 3 tbspgranulated sugar, approximately 1½ tsp per ramekin
Ingredients
Passion Fruit Custard
- 2 cupsheavy whipping cream
- 6 largeegg yolks
- ¼ cupgranulated sugar
- ¼ cupLiber & Co. Tropical Passionfruit Syrup
- 1 tsppure vanilla extract
- Pinchof salt
Caramelized Topping
- 3 tbspgranulated sugar, approximately 1½ tsp per ramekin
Instructions
- 1
Preheat the oven to 300°F. Arrange six 4-ounce ramekins in a deep baking dish or roasting pan.
- 2
Place the heavy cream in a small saucepan over medium-low heat. Warm until steaming and small bubbles appear around the edges. Do not allow it to boil. Remove from the heat.
- 3
In a medium bowl, whisk the egg yolks, ¼ cup sugar and salt until smooth and slightly lighter in colour. Avoid whisking too vigorously, as you don't want to create too many bubbles.
- 4
Slowly pour approximately ½ cup of the warm cream into the egg mixture, whisking constantly. Gradually whisk in the remaining cream.
- 5
Add the passion fruit syrup and vanilla. Whisk gently until combined.
- 6
Pour the custard through a fine-mesh strainer into a measuring jug or bowl. This removes any cooked egg pieces and creates an especially smooth custard.
- 7
Divide the custard evenly among the ramekins.
- 8
Carefully pour hot water into the baking dish until it reaches approximately halfway up the sides of the ramekins. Take care not to splash water into the custard.
- 9
Bake for 30–40 minutes, or until the edges are set but the centres still have a gentle wobble when lightly shaken. Begin checking after 28–30 minutes, especially if your ramekins are shallow.
- 10
Carefully remove the ramekins from the water bath. Allow them to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Caramelizing the Tops
- 1
Just before serving, gently blot away any moisture from the surface of the chilled custards.
- 2
Sprinkle approximately 1½ teaspoons of granulated sugar evenly over each custard. Tilt and rotate the ramekin to distribute the sugar, shaking away any excess if necessary.
- 3
Using a small kitchen torch, move the flame continuously over the sugar until it melts, bubbles and develops a deep golden caramel colour. Avoid holding the flame in one place for too long.
- 4
Let the caramelized sugar rest for 1–2 minutes so it can cool and become crisp. Serve immediately.
Melissa's Notes
The first time I tasted lilikoi was during a trip to Maui, and I immediately fell in love with its bright, tropical flavour. It has since become one of my favourite fruits.
Because fresh lilikoi isn't readily available where I live, I searched for a passion fruit product that delivers the real flavour of the fruit. Liber & Co. Tropical Passionfruit Syrup is made with passion fruit juice and thoughtfully selected ingredients, giving it the wonderfully tart, tropical flavour I was looking for. I use it in this crème brûlée as well as in some of my cocktail recipes — and it makes fabulous drinks!
**Liber & Co. Tropical Passionfruit Syrup is already sweetened**, so this recipe uses less granulated sugar than a crème brûlée made with unsweetened passion fruit purée.
**The finished custard should still wobble slightly** in the centre when removed from the oven. It will continue setting as it cools.
Nutrition Information
Per crème brûlée
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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