 | Passion Fruit Crème Brûlée18 portions |
| • | 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
| • | 32 oz. heavy cream |
| • | 2 vanilla beans, split lengthwise |
| • | 16 large egg yolks, at room temperature |
| • | 2 large whole eggs, at room temperature |
| • | 1 3/4 cups sugar, granulated |
| Method: | |
| 1. | Preheat oven to 325° F. |
| 2. | Bring the heavy cream and vanilla beans to a simmer. Let beans steep for 1/2 an hour then remove and scrape the seeds out of the pods and put the seeds into the heavy cream. Discard the pods. |
| 3. | In a bowl whisk together the egg yolks, whole eggs, and sugar. |
| 4. | Bring the heavy cream back to a boil. |
| 5. | Slowly temper the cream into the egg mixture until fully incorporated. |
| 6. | Strain mixture to remove chalaza (each of two twisted membranous strips joining the yolk to the ends of the shell) then add in the Passion Fruit Concentrate. |
| 7. | Fill 18 (6-ounce) ramekins with mixture. |
| 8. | Bake ramekins in a water bath at 325° F for 50 to 60 minutes until set. |
| 9. | Refrigerate for at least 5 hours. |
| To Assemble: | |
| Sprinkle approximately 3 tsp. of sugar evenly over the top of each ramekin. Pour out access. | |
| Brulée the sugar with a blow torch until golden brown. | |
| Serve immediately. | |
