Passion fruit are in season. The small fruit packs a big flavor when added to cocktails, sauces and custards.
When our son lived in Rio, we visited Brazil for ten days. In the time he had spent there going to college, he had become fluent in Portuguese. With him as our guide, we experienced the city the way locals do. We had several meals at his apartment. One of his signature cocktails was a caipirinha made with cachaça, lime, sugar and lots of ice. To a regular caipirinha, Franklin added fresh passion fruit. The cocktail was delicious.
Passion Fruit Custard
The custard tastes the best when it is only 1" deep. Creating a taller custard means the top and bottom will cook but not the middle.
Yield: 4-6 servings
Preparation time: 10 minutes
Passion Fruit seeds and pulp soak overnight in custard
Baking time: 45-120 minutes depending on the size of the baking dish
2 extra large eggs
1 cup heavy cream
1/2 cup white sugar
2 fresh passion fruit, washed
Cut open the passion fruit. Use a small spoon to remove the seeds and any pulp. Set aside. Discard the husk.
Beat together the eggs and white sugar. Add the cream and passion fruit to the sugar-egg mix. Stir well. Cover in an airtight container and place in the refrigerator over night.
In the morning, pour the custard through a strainer and into a bowl. Remove the passion fruit seeds. Use a rubber spatula to scrape off the custard on the bottom of the strainer and add to the bowl.
Preheat the oven to 300 degrees.
Pour the custard into a large 9" round oven-proof baking dish or 6 porcelain ramekins. Prepare a water bath by pouring 1" of water into a baking pan larger than the baking dish by several inches.
Bake for 45 minutes (the ramekins) or 90 minutes (the baking dish). Every 15 minutes rotate the baking dish and ramekins so they cook evenly. If the custard is browning too quickly, lay a piece of tin foil over the top.
The custard is done when it doesn't jiggle when moved. Depending on your oven, the baking time could be as much as 2 hours or even longer.
Serve at room temperature.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Saturday, October 17, 2015
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