Fruity Creme Brulee
Dive into a tropical twist on a classic dessert with this Fruity Crème Brûlée recipe! Luxuriously creamy custard infused with aromatic vanilla bean is elevated by the exotic sweetness of fresh mango puree and tangy passion fruit pulp, creating a perfect balance of flavors. Topped with a signature layer of caramelized sugar, this dessert delivers a satisfying crack with every bite. Ideal for entertaining, the recipe is simple yet impressive, featuring a water bath baking technique for silky-smooth results. Complete your presentation with a sprinkling of fresh berries for a burst of vibrant color and flavor. Whether you're hosting a dinner party or treating yourself, this fruity crème brûlée is a show-stopping indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 480 ml Heavy cream
- 100 g Granulated sugar
- 5 large Egg yolks
- 1 whole Vanilla bean
- 60 ml Fresh mango puree
- 30 ml Passion fruit pulp
- 50 g Fresh berries (optional, for topping)
- 50 g Brown sugar (for caramelizing)
Directions
Step 1
Preheat your oven to 150°C (300°F) and arrange a baking tray large enough to hold four ramekins.
Step 2
In a medium saucepan, heat the heavy cream over medium heat until it starts to steam. Do not let it boil.
Step 3
Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the cream. Remove from heat and let it steep for 10 minutes.
Step 4
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
Step 5
Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to avoid cooking the eggs.
Step 6
Strain the mixture through a fine-mesh sieve to remove the vanilla bean and any potential lumps.
Step 7
Stir in the mango puree and passion fruit pulp until evenly combined.
Step 8
Divide the mixture evenly among four ramekins and place them in the baking tray. Pour hot water into the tray to about halfway up the sides of the ramekins to create a water bath.
Step 9
Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Step 10
Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 3 hours or overnight to fully set.
Step 11
When ready to serve, sprinkle an even layer of brown sugar over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a hard crust.
Step 12
Let the caramelized tops cool for a minute, then garnish with fresh berries if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (855.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2540.0 |
| Total Fat 183.1g | 0% |
| Saturated Fat 104.1g | 0% |
| Cholesterol 1402.5mg | 0% |
| Sodium 222.0mg | 0% |
| Total Carbohydrate 175.5g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 165.8g | |
| Protein 15.2g | 0% |
| Vitamin D 91.5IU | 0% |
| Calcium 174.3mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 442.0mg | 0% |
Source of Calories