Passion Fruit Crème Brûlée

Ingredients:

500 g organic heavy whipping cream

5 g organic vanilla extract

20 g organic sugar

60 g Akaka Falls Farm Passion Fruit Preserve 

100 g organic egg yolks

Preparation:

1. Combine heavy cream and vanilla extract over high heat. Let  it almost reach a scald before adding Akaka Falls Farm Passion  Fruit Preserve. Bring to a scald.

2.Whisk the yolks and sugar in a bowl.

3.Whisking constantly, slowly pour scalded cream into egg yolk  mixture.

4.Strain into a bowl or a vessel with a pour spout. 5.Preheat the oven to 325 degrees F.

6.Place 4 8-oz. ramekins or 7 5-oz. ramekins into a deep  baking pan; fill ramekins ¾ full.

7.Add hot water into the pan so that it reaches a little over  halfway up the custard fill line.

8.Bake for 50 minutes or until set but still jiggly.

9.Let cool; refrigerate 4 hours or overnight.

10.Spread sugar on top and torch immediately. Serve only  freshly torched, as the tops will soften.

Natasha is one of our staff who loves to cook and bake, always  sharing with friends and family. She assists in our kitchen and  anywhere else she is needed. We are pleased and proud that she  was accepted and is currently  attending The Auguste Escoffier  School of Culinary Arts. She shares wonderful recipes with us  using our preserves. We are eagerly awaiting her next culinary  creation. Please visit her gofundme page.

www.gofundme.com/f/help-me-graduate-culinary-school-and start-up

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