Passion Fruit and Raspberry Crème Caramel

I have always loved the combination of raspberries and passion fruit. This is a light dessert that shows off both fruits magnificently and, trust me, it tastes even better than it looks. It’s a specialty of a mate of mine – nice one Grumble!

I have always loved the combination of raspberries and passionfruit. This is a light dessert that shows off both fruits magnificently and, trust me, it tastes even better than it looks. It’s a specialty of a mate of mine-nice one Grumble!

Caramel:

2/3 cup superfine sugar

3 passion fruit, halved, with pulp, juice, and seeds removed (about 1/3 cup)

Crème:

1/2 cup superfine sugar

1 cup whole milk

1 cup heavy cream

1 teaspoon vanilla extract

3 large eggs

3 large egg yolks

1 pint raspberries

Caramel:

2/3 cups caster sugar

3 passionfruit, halved, with pulp, juice, and seeds removed (about 1/3 cup)

Crème:

100g caster sugar

250ml milk

250ml double cream

1 teaspoon vanilla extract

3 large eggs

3 large egg yolks

1 punnet raspberries

Cookbook

Cooking with Curtis

Add To My Recipes

Directions

PREP TIME

HRS

MINS

COOKING TIME

HRS

MINS

Serves

Make-Ahead:

These crème caramels can be made up to 2 days ahead, covered and refrigerated.

Make-Ahead:

These crème caramels can be made up to 2 days ahead, covered and refrigerated.

Preheat the oven to 275ºF.

To make the caramel:

Place the sugar in a medium saucepan over medium-low heat and allow the sugar to melt. Once the sugar has melted it will begin to color gradually. When the sugar has become golden brown remove from the heat and add the passion fruit. Stir, then immediately pour the caramel evenly into the base of 4 ramekins. Leave to cool.

To make the crème:

In another medium saucepan, warm the sugar, milk, cream, and vanilla extract, stirring constantly, until the sugar dissolves. Remove the pan from the heat and leave to cool slightly, about 5 minutes.

In a bowl, using a small balloon whisk, whisk the egg and egg yolks together. Stir the eggs into the cooled milk mixture to blend. Strain the mixture and then pour it into the ramekins.

Place the ramekins in a bain-marie or a roasting pan half-filled with warm water and carefully place in the hot oven. Bake for 60 minutes. To test whether the crème caramels are ready, push a small knife into the center of one of the dishes and if the caramel rises out of the hole left by the knife, then they are ready.

Remove the crème caramels from the oven and allow to cool. Refrigerate overnight.

To serve:

When serving the crème caramels, run a knife around the inside of each ramekin and turn out onto individual serving plates. Decorate with fresh raspberries and serve.

Preheat oven to 140ºC.

To make the caramel:

Place the sugar in a medium saucepan over medium-low heat and allow the sugar to melt. Once the sugar has melted it will begin to colour gradually. When the sugar become golden brown remove from the heat and add the passion fruit. Stir, then immediately pour the caramel evenly into the base of 4 ramekins. Leave to cool.

To make the crème:

In another medium saucepan, warm the sugar, milk, cream, and vanilla extract, stirring constantly, until the sugar dissolves. Remove the pan from the heat and leave to cool slightly, about 5 minutes.

In a bowl, using a small balloon whisk, whisk the egg and egg yolks together. Stir the eggs into the cooled milk mixture to blend. Strain the mixture and then pour it into the ramekins.

Place the ramekins in a bain-marie or a roasting tray half-filled with warm water and carefully place in the hot oven. Bake for 60 minutes. To test whether the crème caramels are ready, push a small knife into the center of one of the dishes and if the caramel rises out of the hole left by the knife, then they are ready.

Remove the crème caramels from the oven and allow to cool. Refrigerate overnight.

To serve:

When serving the crème caramels, run a knife around the inside of each ramekin and turn out onto individual serving plates. Decorate with fresh raspberries and serve.