This is another mouth-watering recipe from Curtis Stone's book - 'Cooking With Curtis ' :p . This was the first recipe I bookmarked to make from his CWC ,but have kept postponing it till now. There were lots of passion fruit sold at the fruit shop and this recipe came to mind. Of course minus the raspberries for the decoration. Raspberries are expensive in this part of the world...one small punnet costs about Ringgit Malaysia 19-21 from Jusco and that is about 6-7 USD :( Raspberry goes well with the passion fruit though it is not one of the ingredients for making the creme caramel. So I left the raspberries out since I don't have any in the fridge, in this Passion Fruit And Raspberry Crème Caramel :p but just the same this Crème tasted good with the tangy passion fruit caramel....YUMMY !
For those of you who liked it less sweet you can reduce the sugar to suit your taste. For me, making this the first time, I followed it to the dot and found it to be very sweet. So remember to reduce the sugar by at least 10- 20% :) but if you have a sweet tooth, then you can follow the recipe to the T. Actually, this Crème Caramel is a winner all right and it will be a great idea to serve this dessert to your guest and family members this festive dinner . The tangy flavor of the passion fruit is a perfect match for the Crème Caramel.
love this passion fruit caramel.......
Curtis is smart to use passion fruit for
this creme caramel....
they harmonize well....sweet and tangy !
baked the creme in bain-marie or
in a roasting tray half filled with
if you want the texture to be
smooth and wobbly, do not overbake
them...mine was slightly overbaked :(
excusable for this is my first time making this
but it tasted good just the same :)
to take the creme caramel out of the ramekin, it is best
to leave the ramekin base on warm water for
a few seconds so that the caramel comes off the
base easier and run a sharp knife around
the inside of each ramekin, and turn out
onto individual plate and served chilled
this passion fruit Crème caramel is so delicious
that you can take two at one go :)
Passion Fruit And Raspberry CrèmeCaramel - adapted from Curtis Stone ' Cooking With Curtis '
For the caramel
200g/7 oz caster sugar
5 passion fruit
For the Crème
100/31/2 oz caster sugar
250ml/8fl oz milk
250ml/8fl oz double cream
1 tsp vanilla extract
3 egg yolks
1 punnet raspberries
To make the caramel:
Preheat oven to 140ºC / 275ºF/ Gas Mark 1. Place sugar in a medium saucepan over a low-medium heat and allow the sugar to melt. Once the sugar has melted it will begin to color gradually. When the sugar becomes golden brown remove from the heat and add the passion fruit. Stir, then immediately pour the caramel evenly into the base of 4 ramekins. Leave to cool.
To make the Crème:-
Warm the caster sugar, milk, cream and vanilla extract in a separate medium saucepan, stirring constantly, until the sugar dissolves. Remove the pan from the heat and leave to cool slightly, about 5 minutes.
Whisk the eggs and egg yolks together in a bowl using a small balloon whisk, add the eggs to the cooled milk and stir until combined. Strain the mixture and pour into the ramekins.
Place the ramekins in a bain-marie or a roasting tray half-filed with warm water and carefully place in the hot oven for 60 minutes.
To test whether the crème caramels are ready, push a small knife into the centre of one of the dishes and if the caramel rises out of the hole left by the knife, then they are ready.
Remove the crème caramels from the oven and allow to cool. Leave to set in the refrigerator overnight.
When serving the crème caramels run a knife around the inside of each ramekin and turn out onto individual serving plates. Decorate with fresh raspberries and serve.
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