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Passionfruit creme caramel

Method

  • Preheat oven to 150°C fan forced (170°C normal).
  • Put 125 gm sugar and 3 tbsp cold water into a small heavy-bottomed pot and bring to the boil over a medium heat until it just begins to colour. Turn the temp. right down and simmer until the caramel turns dark golden-brown, swirling now and again. DON’T STIR!
  • Then carefully add the remaining cold water and swirl again.
  • Pour equal quantities of the caramel into 6 ramekins and set aside.
  • Whisk the eggs and extra yolk with the remaining sugar until well incorporated in a large bowl.
  • Add the cream and milk, continually whisking. Then pour the mixture through a fine sieve into another bowl.
  • Whisk in the passionfruit pulp and transfer the mixture to a jug. Then pour into the moulds and place in a large oven tray. Pour boiling water into the tray to halfway up the sides of the moulds and then cook the crème caramels in the oven for about 45 mins until set, but slightly wobbly in the centre.
  • Set aside to cool (overnight is best) and then unmold and serve with a dollop of whipped cream or ice cream on the side.
  • from “Fusion” by Martin Webb & Richard Whittington

Ingredients

  • 188 gm caster sugar
  • 5 tbsp cold water
  • 3 large eggs & 1 extra yolk
  • 100 ml double cream
  • 100 ml full fat milk
  • 125 ml passionfruit pulp (about 7-8 passionfruit)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm