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!
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Recipe Information
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)
Instructions
Preheat your oven to 150°C (300°F) and arrange a baking tray large enough to hold four ramekins.
In a medium saucepan, heat the heavy cream over medium heat until it starts to steam. Do not let it boil.
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.
In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.
Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to avoid cooking the eggs.
Strain the mixture through a fine-mesh sieve to remove the vanilla bean and any potential lumps.
Stir in the mango puree and passion fruit pulp until evenly combined.
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.
Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
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.
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.
Let the caramelized tops cool for a minute, then garnish with fresh berries if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 41.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
