Ingredients

  • 450 milliliters whipping cream
  • 2 eggs
  • 2 egg yolks
  • 150 grams sugar, caster
  • 225 milliliters passion fruit purée 1c/6 servings thawed
  • 42 grams ginger root, in syrup if preserves inc1/4
  • Garnish
  • 5 grams fresh mint

Directions

1. Preheat oven to 325*F/165*C/GM 3. Add hot water to bain marie pan and place in oven while preheating.
2. Purée passion fruit and ginger. Heat cream until warm. Whisk together eggs and yolks and whisk in sugar and passion fruit purée. Add warm cream to egg mixture in a slow stream, whisking. Divide mixture among ramekins and bake in bain marie in middle of oven until just set, 18 minutes for small ramikins, 25 minutes for medium ramikins. If you fill small ramikins to lip, may not get 2x serving amount.
3. Cool custards on a rack. Chill, covered, until cold, at least 3 hours, and up to 2 days.
4. If desired- Sprinkle sugar evenly over custards and caramelize with torch until sugar is melted and caramelized.
5. Garnish with mint leaf. -- Very rich. Small ramikin you want more, medium on the too much side.

Notes
Notes:For 35 people, light dinner style buffet, 8 servings w/ 2 choc truffle cakes & 1 portion coconut macadamia truffles was perfect on creme brulees. 8 servings only made 15 creme brulees, with small ramikins filled to lip.
Serving Ideas:Original makes 6 medium ramikins or 12 small ramikins.

Suggested Wine:see notes (x3.5)


Categories
CustardsPuddings
Keywords
CustardsPuddings
MacGourmet downloadPassion Fruit & Ginger Crème Brûlées. To import, drag image to your MacGourmet recipe box.