Passion Fruit And Mango Creme Brulee

Total Time: 6 hrs 15 mins Preparation Time: 45 mins Cook Time: 5 hrs 30 mins

Ingredients

• Servings: 4
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/8 teaspoon vanilla
• 4 egg yolks
• 1/2 cup granulated vanilla sugar (flavored sugar or splenda)
• 1/4 cup pureed passion fruit and mango
• 1/2 cup coarse sugar or 1/2 cup light brown sugar

Recipe

• 1 preheat the oven to 300 degrees f.
• 2 in a medium saucepan, heat the cream, milk, and vanilla over medium heat, stirring occasionally, just until it comes to a boil.
• 3 immediately turn off the heat and set aside to infuse at least 15 minutes.
• 4 in a large bowl, whisk the egg yolks with the granulated sugar.
• 5 whisking constantly, gradually pour in the hot cream mixture.
• 6 whisk in the passion fruit and mango puree.
• 7 pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath.
• 8 bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes.
• 9 the custard should"shimmy" a bit when you shake the pan; it will firm up more as it cools.
• 10 remove from the water bath and let cool 15 minutes.
• 11 tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
• 12 refrigerate at least 4 hours, and up to 24 hours.
• 13 when ready to serve, preheat a broiler to very hot (or use a kitchen torch).
• 14 uncover the chilled custards.
• 15 pour as much coarse sugar as will fit onto the top of 1 of the custards.
• 16 pour off the remaining sugar onto the next custard.
• 17 repeat until all the custards are coated.
• 18 discard any remaining sugar.
• 19 place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes.
• 20 let cool 1 minute before serving.