How To Make The Best Crème Brûlée

Passion Fruit Crème Brûlée

What You Need

  • 1 1/2 cups cream
  • 3 egg yolks
  • 1/4 cup sugar (plus extra for brûlée topping)
  • 1 tbsp vanilla extract, vanilla paste, or fresh beans
  • 2-3 tbsp fresh passion fruit pulp - optional flavoring
  • medium mixing bowl
  • Ramekins you can get any size you want
  • baking tray
  • Instructions

    1. In a medium sauce pan on medium heat, add 1 1/2 cups cream, 1/4 cup sugar, 1 tbsp vanilla paste, and 2-3 tbsp fresh passion fruit and stir until combined. Cook for 7-10 minutes until it reaches 200f or so.
    2. While the cream is heating up, add the egg yolks to a medium size mixing bowl and whisk for 5 minutes.
    3. Once the cream is hot, very slowly strain about a 1/2 cup of the cream into the whipped egg yolks, then quickly stir it in. Once the eggs are tempered, strain the rest of the hot cream into the egg mixture and quickly whisk it in once again.
    4. Place a few ramekins on a baking tray and fill them to the top with the passion fruit custard. Place the baking tray into a 375f oven and fill the baking tray with 1-2 cups of water depending on the depth of the tray. Bake the custard for 45 minutes to 1 hour.
    5. Once the the outer portion of the custard is set and the middle is slightly jiggly, pull them out of the oven and allow to cool for 30 minutes.
    6. Once the ramekins are cool enough to handle, place them into the fridge to set up for 2 hours or so… sometimes even overnight.
    7. After the custard has set, take a few out of the fridge, generously dust the top of them with several tablespoons of granulated sugarvthen broil until the tops are a dark amber, bubbling syrup of sugar. 5-7 minutes should do it in a 500f broiler. Of course, if you have a torch on hand, that's the easiest and most fun way to achieve a crispy sugary topping. Let the sugar cool down for a few minutes, then ENJOY!!

    8. HI THERE! I hope you enjoy this recipe if you have any favorite recipe you would like to share with me you can email them to me. This recipes is created by Byron Talboot check out more of his recipes here.