passion fruit creme brulee
We love these mini creme brulee canapes. They can be made the day before and you only need to caramelise the tops before you serve them. They are served in their own shells so everyone can see what flavour they are immediately and that they are not just your average creme brulee!. A gorgeous fresh and summery taste that you will be proud to pass around after the savoury canapes at any gathering.
300ml double cream
2 egg yolks
8 passion fruits
30g caster sugar plus more for burning
1 Slice the passion fruits neatly in half and remove the pulp to a saucepan. Add the the double cream to the saucepan and then use a handheld blender to partially blend the passion fruit seeds to release their flavour. Heat until near boiling
2 Whisk the egg yolks with the sugar until pale
3 Pass the cream and passion fruit pulp through a sieve into a jug or bowl and, whisking continuously, pour over the eggs yolks
4 Return everything to a clean saucepan and heat (but be careful not to boil) until thickened and coats the back of a spoon (around 5 minutes)
5 Spoon the custard into the empty passion fruit halves and arrange carefully on a plate before chilling in the refrigerator overnight (or for at least 3 hours)
6 Just before serving sprinkle with sugar and then use a burner to caramelise the surface. Serve with small spoons
most creme brulees need to be cooked in the oven but this recipe allows for you to serve them in any pretty non-oven proof dish. why not make full size versions and serve them in an assortment of vintage teacups at your next girl's lunch?