Passionfruit and Mango Crème Brûlée
Serve with a dry riesling or white wine, and try to refrain from using a sweet one, as the fruits will add plenty of sweetness naturally. Bon Appétit!
Passionfruit and Mango Crème Brûlée! (Price: $12.00)
– 2 tbsp sugar
– 4 egg yolks
– 2 cups heavy cream
– 1/4 teaspoon salt
– 1 mango, diced
– 1/2 cup of passionfruit puree
1. Preheat the oven to 320°F.
2. In a medium bowl, combine the sugar and the egg yolks, and whisk until mixture is thick and pale.
3. In a large saucepan, heat up the heavy cream until it is just below boiling. Remove from the heat and slowly add the mixture from the medium bowl (sugar and egg yolks) while whisking constantly.
4. Add diced mango and passionfruit puree to the cream mixture, whisk until evenly distributed.
5. Pour the cream mixture evenly into 6 ramekins.
6. Place the ramekins into a large roasting pan, carefully pour hot water about halfway up on the ramekins.
7. Bake in oven for about 30 minutes, or until the custard is just set.
8. Cool the custards to room temperature and chill for a minimum of four hours before serving.
9. Sprinkle sugar over each custard and use a kitchen torch to bring the sugar to a golden caramel state.
Wine: Pairs best with a dry riesling or a dry white wine.
This creamy and smooth crème brûlée is packed with tropical fruit flavors, with a hint of sweetness. It is the ideal dessert to end your meal off with, while the bubbly sugar topping provides a delicious crunch. The passionfruit and mango create a cool and delicious contrast to the sugary crust, making this crème brûlée a must try!
The History of Passionfruit and Mango Crème Brûlée
Origin of Delicious Dessert
The delicious dessert, Passionfruit and Mango Crème Brûlée, has its origins in France in the mid-1800s. Crème Brûlée, a dessert of rich custard contrasting with a crisp caramelized sugar topping, was created at this time and has been a favorite of many ever since. The dish soon rose in popularity in Europe during the time of Marie Antoinette, and then in the U.S. as well.
It wasn’t until the mid-1970s that Passionfruit and Mango Crème Brûlée was created. This flavorful combination uses a classic custard infused with fruit flavors, with a crunchy and toasty top. It is truly the perfect fusion of sweet, tart, and crunch.
Popularity Around the Globe
Passionfruit and Mango Crème Brûlée has now become a favorite around the globe. While mainly concentrated around France, England, and the U.S., this dessert can be found in many different countries. The unique fusion of its two flavors makes it a highly sought-after dish in countries such as Australia, New Zealand, India, Canada, and even parts of North Africa.
Due to its popularity, Passionfruit and Mango Crème Brûlée can be found on the menus of popular restaurants around the world; ranging from five-star upscale to local diners. It is easy to find, and most places will already have it prepared in the kitchen, so it can be ordered very quickly.
Passionfruit can often be a difficult fruit for many to prepare. This is why it has become more popular in combination with Mango as part of Crème Brûlée. The combination of the two flavors helps to create a more flavorful and savory blend.
The base of the Crème Brûlée, the custard, is usually made from cream, egg yolks, and sugar. The added flavors of Passionfruit and Mango give the custard a light, sweet flavor which is balanced out by the slightly tart and tangy topping.
The delicious Passionfruit and Mango combination has come a long way since it was first created in the mid-1970s. It has become popular around the world, and can be found at both high-end and casual establishments. Now, people will often order the dish to end a meal on a sweet and tangy note. For more information on the history of this delectable dessert, click here or for more information on the flavors of Passionfruit click here.