Strawberry and Passion Fruit Creme Brulees
Serves 6 Ingredients:
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- Strained juice of 2 passion fruit
- 6 tbsp Bonne Manan Strawberry Conserve
- 4 large egg yolks
- 1 tbsp golden caster sugar
- Grated zest of ½ orange
- ½ tsp finely grated fresh ginger
- 1 x 600 ml carton double cream
- Vegetable oil, for greasing
- 8 tbsp granulated sugar
- Preheat the oven to 170°c/Gas mark 3.
- Mix together the passion fruit juice and the conserve and divide between 6 x 7.5 cm (3 inch) round, 5 cm (2 inch) deep ramekin dishes or any other heatproof and freezer-proof dishes. Put the ramekins in the freezer for 1 hour or until the strawberry mixture has frozen.
- With a wooden spoon, beat together the egg yolks, caster sugar, orange zest and ginger until well combined.
- Put the cream in a saucepan and slowly bring to just below boiling. Immediately pour the hot cream onto the egg yolk mixture, stirring all the time with a wooden spoon. Leave to cool, then strain into a jug.
- Sit the ramekins in a roasting tin. Pour the cooled custard onto the frozen sauce, then pour boiling water to come halfway up the sides of the dishes.
- Cook on the preheated oven for about 25 minutes or until a skin has formed on top of the custard but it is wobbly in the middle. Chill the ramekins overnight in the fridge.
- For the brulée topping, put a sheet of oiled foil on a baking sheet. Put the granulated sugar in a small saucepan and place over a gentle heat until the sugar begins to melt and turn golden brown.
- Immediately pour the caramel onto the foil and leave until cold and set. Break into a food processor or blender and whizz to form a fine powder. Tip into a clean, dry jar and keep in a cool place.
- About 2 hours before serving, heat the grill to its hottest setting. Sprinkle the powdered caramel evenly over the surface of the custards and put the under the grill about 5 cm (2 inches) away from the heat. Grill for 2-3 minutes until the caramel melts. Chill again until ready to serve.
- The custard can be made up to 1 day ahead and kept in the fridge. The powdered caramel can be made up to 3 days ahead.
- The strawberry sauce is frozen to prevent it from rising up into the custard mixture.
- Making powdered caramel makes life easier. Its simpler and faster to get an even caramel topping on the custard.