Passionfruit creme caramel

Serves: 6

Edit

Update

Cancel

Total Time: 50

Prep Time: 5

Cook Time: 45

• 4 large eggs, plus 1 large yolk
• 100 gram(s) golden caster sugar
• 142 ml carton double cream
• 150 ml full-fat milk
• 10 large passionfruit
• 75 gram(s) golden granulated sugar
• You will need: 6 150ml/1?4 pint dariole moulds or ramekins, greased

Method

1. Preheat oven to gas mark 2/150°C (130°C in a fan oven). Whisk together eggs, yolks and 100g/31?2oz caster sugar. Mix in cream and milk to make custard.
2. Halve 6 passionfruit, scoop out flesh to make 150ml/1?4 pint pulp and sieve to remove seeds. Stir into custard.
3. Put granulated sugar in a small pan with 3tbsp cold water. Heat and stir gently to dissolve sugar, then bring to the boil over a medium heat, cooking to a pale golden syrup. Reduce heat till a dark brown caramel forms. Add 2tbsp cold water, taking care to stand back as caramel splutters. Pour into greased moulds.
4. Put moulds in a roasting tin and half-fill with boiling water. Cover with foil and bake for 45 mins till firm. Cool and chill.
5. Slice remaining passionfruit into wedges, turn out crème caramels and serve with passionfruit wedges.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!