Baked Passionfruit And Caramel Custard Recipe
| Servings: 1 |
Ingredients
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Directions
- Combine sugar and water in a small saucepan and stir over low heat till sugar dissolves. Continue cooking, without stirring, till the mix is boiling rapidly. Allow to continue till the mix is a pale caramel colour - don't allow to turn dark brown or possibly the caramel will be bitter. Remove saucepan from heat and stand in cool water to stop the cooking. Pour a small amount into 6 X 150mls. souffle dishes or possibly ramekins and tilt to proportionately coat the base only. Extreme care needs to be taken when handling the caramel to prevent burns.
- Pre-heat oven to 160deg.C. Beat sugar, whole Large eggs and egg yolks together lightly. Heat separately the passionfruit juice and cream to almost boiling point. Add in both to the egg mix, stirring constantly, to combine. Work quickly so which the Large eggs don't cook before the mix is combined.
- Strain the mix and pour proportionately into the caramel-lined moulds. Place in a large baking dish and fill with warm water to come halfway up the sides of the moulds. Bake in oven for 25-30 min or possibly till the custard has set.
- Remove moulds from the baking dish and allow to cold. Store in refrigerator for at least 4 hrs or possibly overnight before serving with freshly spooned passionfruit.
- Note: Passionfruit juice is made by spooning passionfruit pulp into a fine sieve placed over a bowl. Push the pulp through and throw away the seeds. This is made easier by placing pulp in a food processor or possibly blender and processing for a few min before pouring into the sieve.