Passion Fruit Creme Caramel

Difficulty:
1/5

Ease of preparation rating: Complex.

Yield:  6 servings.

Ingredients:

7 ounces (198 g) passion fruit pulp, skins removed

3/4 cup (180 ml) sweetened condensed milk

6 eggs, beaten

2 cups (470 ml) evaporated milk

1 tablespoon (15 ml) vanilla extract

1/2 cup (120 ml) water

1 cup (240 ml) sugar

 

Method:

In a food processor, combine passion fruit, condensed milk, eggs, evaporated milk and vanilla, blend until smooth.

Pour mixture through a fine mesh sieve to remove the seeds, and set mixture aside.

In a small saucepan, heat water and sugar over medium-high heat.

Bring to a simmer and cook for fifteen to twenty minutes, stirring occasionally, until caramel is a dark golden colour.

Divide caramel between six ramekins and refrigerate ramekins to set for fifteen minutes.

Preheat oven to 355 F (180 C).

Pour the milk mixture over the caramel, leaving space at the top of each ramekin.

Transfer ramekins into a deep baking dish and fill dish with enough water to reach halfway up the ramekins.

Bake for twenty-five to thirty-five minutes, or until creme caramel (quesillo) is firm in the middle and lightly golden on top.

Remove from oven and place ramekins in the refrigerator to cool for at least one hour.

To remove the custard from the ramekins, run a small sharp knife along the edges of the quesillo and flip onto a serving dish.

Serve cold.