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Passion Fruit Caramel Pots de Crème

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I fell hard for the passion fruit caramel combination the first time I tasted it in a sauce I drizzled over a burnt sugar cake.

The only problem was that it was so good that it outshone the (very good) cake. I was seriously tempted to ditch the cake and drink the sauce. The bright, tropical passion fruit is balanced by the deep, sweet caramel and the one-two punch is outrageously good.

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

While I love passion fruit in tarts and popsicles and pâtes de fruits, and I might take passion fruit as my favorite flavor even over chocolate, I find that the addition of caramel—especially one that gets deeply caramelized to bring in layers of flavor with just a hint of bitterness—takes it over the top.

I needed to find a way to highlight the tart, rich passion fruit caramel flavor on its own in a way that wouldn’t send me into a sugar coma.

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

When I hosted a birthday dinner party for a gluten-free friend who loves bright flavors like passion fruit, I had the inspiration to make it into lush, creamy pot de crème, where the sweetness would be rounded out by the eggs and milk fat.

Pots de crème are basically custards that get baked in a water bath. They’re dense and creamy and looser than flan or crème caramel–they aren’t stiff enough to stand up on their own–so they have to be served in the vessels (or pots) they’re baked in. 

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net
Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

I couldn’t be happier with the results. These little pots of sunny yellow cream are sweet and tart and surprisingly complex. 

Pretty much everything I look for in a dessert. 

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

They are rich, so I like to serve them in tiny pots. (The ones pictured are glass yogurt containers saved from a local dairy [these are similar], but any little jar or ramekin will do nicely).

I like to serve them with a little whipped cream, which has an airy lightness that contrasts with the density of the custard below.

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

They are lovely with a crisp ginger cookie alongside them, or even a thin chocolate wafer cookie (chocolate and passion fruit are a classic combination), but they definitely don’t need anything to hold up as a special dessert all on their own.

This is a keeper. The kind of thing to bookmark or print and laminate and make again and again.

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net
Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net
Yield: 6 servings

Passion Fruit Caramel Pots de Creme

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.net

Pots de creme are wonderfully rich and silky custards that are baked in a water bath. They aren’t difficult, but making caramel requires some close attention because it can go from done to a burnt blackened mess very quickly. You can find frozen passion fruit puree in most Mexican grocery stores. I use Goya brand, but anything that is pure passion fruit pulp or puree is fine.

Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup passion fruit puree, thawed if frozen
  • 3/4 cup sugar
  • 6 tablespoons water
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks

Instructions

  1. Preheat oven to 325°F.
  2. In a small saucepan, combine heavy cream, passion fruit puree and salt and bring to a simmer. Remove from heat.
  3. Combine water and sugar in a heavy bottomed medium sauce pan and stir over low heat until sugar is dissolved. Increase heat to medium-high, bring to a boil, and cook, stirring occasionally, until deep amber, about 5-6 minutes. Remove from heat and gradually whisk in cream and passion fruit mixture (the mixture will bubble up vigorously).
  4. Whisk the egg yolks in a large heat proof bowl, then gradually add the hot mixture and whisk until combined. Pour custard through a fine mesh sieve or chinois into a 4-cup (or larger) glass measuring cup.
  5. Divide custard among 6 (4-ounce) ramekins or jars. Arrange in a large roasting pan, and pour enough hot water to come halfway up the sides of the ramekins/jars. Cover loosely with foil.
  6. Bake until the custards are set around the edges but tremble slightly when shaken, about 55-60 minutes. Carefully remove from roasting pan with tongs and let cool to room temperature. Refrigerate for a few hours, until cold.
  7. Serve with whipped cream. Best the day they are made, but can be kept, covered in the refrigerator for up to two days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 387Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 253mgSodium: 171mgCarbohydrates: 32gFiber: 2gSugar: 29gProtein: 8g

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Rachelle

Saturday 13th of November 2021

Any substitute for the eggs?

Mary Kasprzak

Saturday 13th of November 2021

Egg substitutions are tricky. It would be possible to adapt it to more of a pudding using cornstarch and cooking it on the stove. Or you could use a panna cotta method with gelatin. There are also vegan pots de creme recipes that use silken tofu or coconut milk for body. But all of these substitutions require pretty significant changes to the recipe and the method of cooking, and I haven't tested any of them myself.

Lynn

Thursday 15th of April 2021

Could I substitute coconut cream for heavy cream? Dairy sensitive.

Mary Kasprzak

Thursday 15th of April 2021

That should work. I think even full fat coconut milk would work here (except for the whipped topping part).The flavors would go well together.

Peter

Monday 17th of February 2020

Thank you for this recipe. We served this dessert at our restaurant for valentines day, and it was spectacular!! Everyone loved it. We didn't go quite so dark with our caramel, more of a light amber than dark. We also topped with a drizzle of white chocolate after the pot de cremes chilled overnight, before we added the whipped cream. This was so so so good, I cannot thank you enough for the recipe!!

Sara | LifesLittleSweets.com

Saturday 12th of December 2015

These looks so good, love those cute little "pots" too!

Mary

Sunday 13th of December 2015

Thanks, Sara! I love these jars too (they were originally yogurt jars from a local dairy--but I had to save them for desserts like this).

Passion Fruit-Pineapple Popsicles #frozenfridays - Blossom to Stem

Monday 29th of September 2014

[…] for balancing sweeter ingredients. It plays beautifully with things like white chocolate and caramel that can be tooth achingly sweet on their […]

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