Crème brûlée with passion fruit and vanilla

Course Dessert
Cuisine Frans
Servings 6 Persons


  • 5 Dl Room
  • 1 Pieces Vanillestokje
  • 4 Pieces Egg yolks
  • 65 g Suiker
  • 2 Pieces Passion fruit
  • Rietsuiker for the caramel


  • Pour the cream into the pan. Scrape the seeds from the vanilla pod and add in the cream with the stick. Bring the cream to the boil gently and leave a few minutes of simmering. Remove the pan from the heat and leave for a few minutes.
  • Preheat the oven to 150 °C. In a bowl, whisk the egg yolks with the white sugar into a creamy substance. Then slowly add the hot cream and stir well. Then remove the vanilla pod.
  • Scrape the passion fruit with a spoon and stir the pulp through the cream. Mix over crème brûlée in the bowl and put them a baking tray. Pour in warm water so that half of the bowls are underwater. Bake the custard for about 45 minutes. It's got to be a little soft in the middle.
  • Let it cool down. Put them in the refrigerator until further use.
  • Sprinkle the top of the crème brûlées with some cane sugar and spread it over the custard. Then caramelise with a gas burner and let the custard get cold again.
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