Tender custard and creamy caramel get a bright, spring-worthy addition with passion fruit! Whip up this simple dessert for your Cinco de Mayo celebration.
Ingredients
CUSTARD
CARAMEL
SPECIAL EQUIPMENT
- ramekins
- fine mesh strainer
- large pan for water bath
Directions
- Preheat oven to 350°F.
- Combine cream, milk, salt, sugar, and vanilla bean in a pot. Bring to a simmer then remove from heat and let steep for 30 minutes.
-
MAKE CARAMEL In another saucepan, boil water and sugar until golden brown, do not stir to avoid crystallization. Immediately pour into ramekins and tilt to coat sides.
- In another bowl whisk together eggs, yolks, and Passion Fruit Compound.
- Whisk cream mixture into egg mixture a little at a time to temper the eggs and avoid cooking them. Strain into caramel coated ramekins.
- Bake in a water bath for 30-40 minutes until set.
- Cool to room temperature before chilling in the refrigerator.
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