Passionfruit Creme Brulee

This creme brulee was one of the first things I sold in my store; I still have a soft spot for this creme brulee. I was obsessed with passionfruit at the time and found a recipe online on a blog called Love and Olive Oil . This recipe is great, but I’ve adjusted it slightly to my taste and requirements.

There’s also a secret to this recipe: frozen passionfruit pulp. Ok, maybe it’s not a secret really, but fresh passionfruit can be expensive. For creme brulee purposes, I find that using frozen is not only cost effective, but tastes indistinguishable!

I’ve tried small containers of frozen passionfruit pulp from the Asian supermarket, but I find that they barely contain any liquid and have mostly fibers and seeds. I struck gold with…Goya Frozen Passionfruit. I hate that I love this honestly, I certainly don’t agree with their uh..questionable political views. But I mean…we all eat Chick-Fil-A right?

That’s how I justify it because honestly, this stuff is perfect; it’s fragrant, flavorful, accessible and CHEAP; I’ve found this in the frozen International aisle of my local Kroger! I decant the whole plastic package into a reusable jar to keep in the freezer and thaw out when I need to. Make sure you freeze this concentrate, not refrigerate because it will lose its flavor over time.

This makes 4, but you can easily halve it! Honestly, if I don’t sell full sets of four, I keep the extra two for myself eheh no complaints here.


Makes four 4-oz creme brulee

4 large egg yolks

5 Tbsp sugar

4 Tbsp passionfruit pulp, I use thawed Goya passionfruit pulp (you can find this in the International frozen aisle) or you can use fresh passionfruit and strain all the solids and seeds out

1-1/2 cup heavy cream


Preheat oven to 325F.

Boil water in a kettle, enough to fill your baking pan halfway (I use a 8×8 cake pan).

Heat heavy cream over stove top until steam comes off.

In the meantime, whisk egg yolks and sugar until lightened and thick.

Whisk in passionfruit pulp.

Whisk in heavy cream slowly to temper and warm up egg mixture.

Pour into 4 oz ramekins and place in baking pan.

Place pan in the oven and pour boiling water in pan halfway up the ramekins.

Bake for 28-30 minutes. Check on it 26 minutes in. The middle should be wobbly like jelly, but not so liquid-y that it moves in waves.

Take out and cool on cooling rack.

Refrigerate overnight or at least several hours. You can also keep untorched creme brulees in the fridge for several days.

Sprinkle sugar in a thin layer and using a kitchen torch, brulee the sugar until golden.

Wait a few minutes until the sugar solidifies. Serve immediately. It can also be stored in the fridge for several days, the sugar will just be soft.