By Vanessa Vilson (@lovelybklyn)
I’ve always loved passion fruit because I was born in Haiti and grew up eating it along with other tropical fruits. We grew passion fruits in my childhood home and I love the tartness it has. I make creme brûlée quite often and I always like to incorporate fruits with it. Once I smelled Cinnamon Tree Organics cardamom, it inspired me to experiment with it and it worked with this recipe. The perfect balance to something sweet.
Four 6-7 oz ramekins
- 1 pint or 2 cups heavy cream
- 1/2 tsp vanilla extract
- 1/4 tsp Cinnamon Tree Organics ground cardamom seed
- 1/4 cup + 4 tbsp granulated sugar
- 3 egg yolks, at room temperature
- 3 tbsp passion fruit nectar
- 2 cups hot water
- Preheat oven to 325 degrees F.
- In a medium saucepan, add heavy cream, vanilla extract and cardamom. Bring to a boil over medium-high heat.
- In a small to medium glass mixing bowl (preferably with a spout), whisk the egg yolks with 1/4 cup sugar until sugar is dissolved and color turns to a light yellow.
- Slowly pour the hot cream into the egg and sugar mixture while whisking simultaneously until all of the cream is incorporated.
- Add the passion fruit nectar and stir to combine.
- Line four 6-7 oz ramekins and place on a baking sheet or into a rectangular baking dish.
- Pour liquid evenly into the ramekins.
- Place the baking dish onto an oven rack in the center tier of the oven.
- While the oven door is still open, pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
- Bake 45 to 50 minutes or until the creme brûlée is set and still jiggly in the center.
- Remove from oven and let cool to room temperature, about an hour, on a cooling rack.
- Refrigerate for at least 4 hours and up to 2 days.
- When ready to serve, remove the creme brûlée from the refrigerator and let it come to room temperature for 30 minutes.
- Sprinkle 1 tablespoon of granulated sugar on top of each ramekin.
- Using a torch, melt the sugar until the top is light to golden brown and crispy.
- Refrigerate the creme brûlée for 30 minutes, then serve.
Did you make this recipe? Will you make it again? Please tell us in the comments below.
Vanessa Vilson is a private chef and caterer in the Washington, D.C. area. She’s currently pursuing an Advanced Culinary Arts degree at Stratford University. Vanessa developed her passion for cooking from her paternal grandmother who owned a culinary school and taught cooking and pastry-making on the island of Haiti. Her food captures the essence of her New York City upbringing and her Caribbean roots. She aims to serve the most delicious, palette-pleasing and eye-catching food, which she refers to as “love on a plate!”