Fruity Creme Brulee

Dive into a tropical twist on a classic dessert with this Fruity Crème Brûlée recipe! Luxuriously creamy custard infused with aromatic vanilla bean is elevated by the exotic sweetness of fresh mango puree and tangy passion fruit pulp, creating a perfect balance of flavors. Topped with a signature layer of caramelized sugar, this dessert delivers a satisfying crack with every bite. Ideal for entertaining, the recipe is simple yet impressive, featuring a water bath baking technique for silky-smooth results. Complete your presentation with a sprinkling of fresh berries for a burst of vibrant color and flavor. Whether you're hosting a dinner party or treating yourself, this fruity crème brûlée is a show-stopping indulgence!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 480 ml Heavy cream
• 100 g Granulated sugar
• 5 large Egg yolks
• 1 whole Vanilla bean
• 60 ml Fresh mango puree
• 30 ml Passion fruit pulp
• 50 g Fresh berries (optional, for topping)
• 50 g Brown sugar (for caramelizing)

Directions

Step 1

Preheat your oven to 150°C (300°F) and arrange a baking tray large enough to hold four ramekins.

Step 2

In a medium saucepan, heat the heavy cream over medium heat until it starts to steam. Do not let it boil.

Step 3

Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the bean pod to the cream. Remove from heat and let it steep for 10 minutes.

Step 4

In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and creamy.

Step 5

Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to avoid cooking the eggs.

Step 6

Strain the mixture through a fine-mesh sieve to remove the vanilla bean and any potential lumps.

Step 7

Stir in the mango puree and passion fruit pulp until evenly combined.

Step 8

Divide the mixture evenly among four ramekins and place them in the baking tray. Pour hot water into the tray to about halfway up the sides of the ramekins to create a water bath.

Step 9

Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.

Step 10

Carefully remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 3 hours or overnight to fully set.

Step 11

When ready to serve, sprinkle an even layer of brown sugar over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a hard crust.

Step 12

Let the caramelized tops cool for a minute, then garnish with fresh berries if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	855.6 grams (855.6g)

Amount per serving	% Daily Value*
Calories	2540

Total Fat 183.10g	235%
Saturated Fat 104.10g	521%
Polyunsaturated Fat NaNg
Cholesterol 1403mg	468%
Sodium 222mg	10%
Total Carbohydrate 175.50g	64%
Dietary Fiber 5.90g	21%
Total Sugars 165.80g
Protein 15.20g	30%

Vitamin D 92IU	458%
Calcium 174mg	13%
Iron 3mg	19%
Potassium 442mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 2.5%

Carbs: 29.1%