dessert

Caramel Cream with Passion Fruit – A Tropical Twist!
Silky vanilla custard, golden caramel, and fresh passion fruit – a perfect blend of elegance and exotic flavor. This dessert will impress your guests and looks like it came straight from a fine dining restaurant!

Instructions:

  1. Caramel:
    • Combine water and sugar in a saucepan. Heat gently until sugar dissolves.
    • Boil until the caramel turns golden. Immediately pour into 6 ramekins.
  2. Custard:
    • Whisk eggs with vanilla until light and fluffy.
    • Warm the milk (lukewarm, not hot), then mix it into the eggs thoroughly.
  3. Bake:
    • Pour the mixture into ramekins.
    • Place them in a baking dish filled with hot water (¾ up the ramekins).
    • Bake at 160°C for about 40 minutes, until the custard is set like jelly.
  4. Chill and garnish:
    • Cool, then refrigerate for at least 6 hours.
    • Unmold onto plates, drizzle with caramel sauce, and top with fresh passion fruit pulp.

Thermomix

Instructions:

  1. Caramel:
    • Heat water and sugar in a small pan until dissolved.
    • Boil until golden, then immediately pour into 6 ramekins.
  2. Custard:
    • Place eggs and vanilla in the mixing bowl. Whisk 30 sec / speed 4.
    • Add warm milk (around 40°C, not hot). Mix 20 sec / speed 3.
  3. Bake:
    • Pour mixture into ramekins.
    • Place them in a baking dish filled with hot water (¾ up the ramekins).
    • Bake at 160°C for 40 minutes.
  4. Chill:
    • Refrigerate for at least 6 hours.
    • Serve inverted on a plate with caramel sauce dripping down the sides.