Makweti’s Passion Fruit Crème Brûlée
Although the origin of the iconic Crème Brûlée remains a mystery, it’s believed to have first appeared in Europe during the 1400s. However, the Crème Brûlée became officially recognised cuisine in 1691, when it finally appeared in a French cookbook written by the illustrious chef François Massialot, a Parisian chef who served princes, dukes and cardinals throughout France.
If we translate the name, Crème Brûlée literally means “burnt cream” – an apt description for the decadent dessert with a crispy, flame-seared caramel layer, coating a soft, baked custard delicacy inside.
At Makweti, we love to experiment – respectfully – with some of the world’s most renowned flavours and dishes. When it comes to Crème Brûlée, we could not resist! We’ve given this classic dessert a tart and tastebud-tantalising flavour, using fresh passion fruit – and it is something really special to serve.
We’re delighted to share this recipe with you, to try at home with your family, friends and loved ones! We hope it brings people together around your hearth and home, and we welcome feedback on how your own Crème Brûlée turned out.
- 6 Large Passion fruits, cut in half OR sufficient for 250ml pulp
- 7 Large Egg yolks
- 150g Caster sugar
- 400ml Double Cream
- 55ml Milk
- Preheat oven to 150 degrees Celsius
- You will need eight 4cm deep ramekins with a base diameter of 8cm
- Remove pulp from the Pasion fruit and place in a large bowl
- Add the egg yolks and 75g of the caster sugar to the yolks and using an electric hand whisk on high speed for approximately five minutes and mixture is frothy and pale
- Heath milk and cream in saucepan on medium heat, whisking now and then until hot, but not boiling. Add hot cream/milk mix to the egg mixture and whisk with electric mixer on slow during the process
- Strain the custard through a sieve into a large jug, discarding the passion fruit seeds
- Place ramekins in roasting tin and fill with mixture. Fill the roasting tin with boiling water to come up halfway. Place in the centre of the oven and cook gently for 40 minutes
- They will be ready when the custard is set but has a gentle wobble. Remove from the oven and allow them to cool completely. Cover with clingfilm and refrigerate for 2 hours or preferably overnight
- To caramelise: evenly sprinkle caster sugar over the tops, then lightly spray the surface with a mist of clean water. Using a blowtorch, melt the sugar to a caramel. Once the sugar is a dark brown colour, allow to cool to a glazed brown surface
- Allow sugar glaze to cool before serving