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

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

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. 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 creme, where the sweetness would be rounded out by the eggs and milk fat.

Passion Fruit Caramel Pots de Creme. So so so good. From Blossom To Stem | Because Delicious www.blossomtostem.netPassion 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 gold are sweet and tart and surprisingly complex.

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

These are just so good. I just want to make them again.

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

Yield: 6 servings
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.

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.

 


 

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