Passion Fruit and Mango Creme Brulee
Dive into tropical indulgence with this Passion Fruit and Mango Crème Brûlée, a delectable twist on the classic French dessert. Infused with the tangy vibrancy of passion fruit pulp and the luscious sweetness of mango puree, this velvety custard delivers a perfect balance of exotic flavors. The creamy base is enhanced with a hint of vanilla, while the signature caramelized sugar topping provides an irresistible, glassy crunch. Gently baked in a water bath for a silky-smooth texture, this dessert is as luxurious as it is easy to prepare. Ideal for dinner parties or romantic evenings, this tropical crème brûlée is sure to impress with its vibrant flavors and elegant presentation. Perfect for fans of fruit-forward desserts, this recipe is a true showstopper!
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Ingredients
- 500 ml Heavy cream
- 100 g Granulated sugar
- 5 large Egg yolks
- 1 tsp Vanilla extract
- 60 ml Passion fruit pulp (fresh or canned)
- 60 ml Mango puree (fresh or canned)
- 4 tbsp Demerara sugar (for caramelizing)
Directions
Step 1
Preheat your oven to 325°F (160°C) and set aside 4 ramekins.
Step 2
In a medium saucepan, combine the heavy cream, passion fruit pulp, and mango puree. Heat gently over medium heat, stirring occasionally, until the mixture is warm but not boiling. Remove from heat and set aside to cool slightly.
Step 3
In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
Step 4
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
Step 5
Add the vanilla extract and stir until combined. Strain the mixture through a fine-mesh sieve into a pouring jug to remove any lumps or fruit fibers.
Step 6
Divide the custard evenly among the ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Step 7
Carefully transfer the baking dish to the oven and bake for 40–45 minutes, or until the custards are set but still slightly jiggly in the center.
Step 8
Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight to fully set.
Step 9
Just before serving, sprinkle 1 tablespoon of demerara sugar evenly over the top of each custard. Use a kitchen blowtorch to caramelize the sugar until it forms a golden, glassy crust. If you don’t have a blowtorch, place the ramekins under the broiler for a few seconds until the sugar melts and browns.
Step 10
Allow the caramelized tops to cool for a minute before serving. Enjoy your Passion Fruit and Mango Creme Brulee!
Nutrition Facts
| Serving size | (860.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2618.4 |
| Total Fat 189.6g | 0% |
| Saturated Fat 108.1g | 0% |
| Cholesterol 1422.5mg | 0% |
| Sodium 224.1mg | 0% |
| Total Carbohydrate 177.2g | 0% |
| Dietary Fiber 7.2g | 0% |
| Total Sugars 166.5g | |
| Protein 15.2g | 0% |
| Vitamin D 91.5IU | 0% |
| Calcium 130.2mg | 0% |
| Iron 3.5mg | 0% |
| Potassium 414.3mg | 0% |
Source of Calories