Passion Fruit Crème Brûlée
Passion fruit caramel custard filling
Ingredients
sheet gelatin
10 g
heavy cream
650 g
caster sugar
215 g
passion fruit purée
215 g
egg yolks
240 g
Instructions
1
Step 1: Preparation
Soak the gelatin in cold water. Heat the cream with the sugar, then add the drained gelatin. Stir in the passion fruit purée, egg yolks, and cream. Mold immediately into rings for the tarts and into domes for the individual servings.
2
Baking (Entremets)
Heat 14 cm diameter rings in a convection oven at 100°C for 40 minutes, then line them—on the outside and while hot—with a doubled layer of plastic wrap. Fill the rings with 240 g of passion fruit crème brûlée.
3
Baking (Individual Cakes)
Fill 4 cm diameter Flexipan dome molds level with passion fruit crème brûlée. Slide into the oven at 100°C for about 30 minutes.
