Passion Fruit Brulee
There are some times in marriage when you just get each other. My husband and I once came across a buffet with a bunch of passion fruit, and we both proceeded to keep getting up and getting more until it was apparent that we had basically decimated the entire stock. But that's what passion fruit does - these tart little delights are addictive and practically perfect on their own. So why mess with the original? This recipe keeps the fruit itself front and center but with a slight brulee'ed twist. And by serving it in its own shell you have an easy presentation that maximizes the visual with less of the mess. So if you are a passion fruit smuggler like myself, then this simple dessert might also be for you.
Makes 12 small 'bowls'
6 fresh passion fruits
4 large egg yolks
1/2 cup granulated sugar, plus more for topping
1 cup heavy cream
Preheat oven to 300 degrees. Cut the passion fruits in half and scoop the flesh and seeds into a bowl. Add the egg yolks and the granulated sugar and mix thoroughly. Place a saute pan on medium high heat. Add the heavy cream and bring it to a simmer. Pour the cream over the yolk mixture slowly, stirring consistently as you do until it is a custard-like consistency, about 1 minute. Pour the mixture into the passion fruits (be careful as they can be a bit wobbly) and sprinkle a small amount of additional sugar on top. If you have mixture left over you can place it in a ramekin as an extra serving.
Place in the oven for 30-35 minutes or until set. If the custard has not browned on top you can place under the broiler (or use a pastry torch) for a few seconds to brown.