Passion Fruit Creme Caramels with Raspberries (makes 6 ramekins)

ONE of my old time favourites is creme caramels – actually I think it is custard in general.

I picked up this recipe from an Australian chef who worked in the kitchen with me some years ago and I thought it was quite strange at first, but the more I considered it, the more it seemed to work.

It can be quite tricky to make as the acidity of the passion fruit can sometimes split the custard if the temperature of the oven is too hot so keep your eye on the little pots so they don’t souffle or rise up – in fact it is a good tip to cook at a slightly lower temperature for much longer.

Passion Fruit Creme Caramels with Raspberries (makes 6 ramekins)

Ingredients

For the caramel
75g caster sugar

For the custards
220ml double cream
100ml full fat milk
1 vanilla pod split and seeds scraped
3 eggs, 3 yolks
125g caster sugar
6 passion fruit

For the garnish
3 passion fruit
Punnet raspberries
Whipped cream
Sprigs of mint and icing sugar

Method

First, place the oven on 160°C, gas mark 3.

1. Make the caramel by placing caster sugar in a thick-bottomed pan with a good dash of water, boil rapidly. Using a pastry brush, dip in water and brush the inside of the pan to remove any sugar crystals that spit on to the inside.

2. When the caramel takes a dark caramel colour (dark mahogany brown) pour a little immediately into the moulds equally.

3. Make the caramels by bringing the cream, milk and vanilla to the boil. Meanwhile, in a large bowl whisk the eggs, yolks and sugar together, whisk a good dash of the boiled liquid onto the eggs and whisk well for 15 seconds before adding the remaining cream. Allow to stand.

4. Cut the passion fruit into half and scoop out with a teaspoon into the cream mix and whisk well.

5. Pass the whole of the mix through a sieve into a bowl or jug, by this time the caramel will have set hard, divide the liquid into the ramekins.

6. To bake, place in a roasting tray with a piece of cardboard in, fill the tray with warm water until half way up the ramekins. Cover lightly with foil and bake for about 35-40 minutes until set. Allow to cool before serving.

7. To serve, decorate with raspberries and cream, scrape a further half of passion fruit over and decorate with mint leaves and dusting of icing sugar.

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