Passion Fruit Custard Recipes

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PASSION FRUIT CUSTARD



PASSION FRUIT CUSTARD image

Categories     Fruit     Dessert

Yield 15 custards

Number Of Ingredients 5

15 passion fruits
1 1/2 cups heavy cream
4 egg yolks, lightly beaten
1/2 cup plus 2 tbsp. sugar, divided
1 1/2 tbsp. cold unsalted butter, cut into small pieces

Steps:

  • Using a serrated knife, cut passion fruits in half lengthwise. Scoop flesh into a sieve set over a small bowl. Reserve 15 of the shell halves and discard the rest. Press fruit through a strainer; discard solids. Scoop pink membrane from reserved shells. Trim a bit off the shells' rounded side to give them a flat base. Bring cream to a boil over medium-high heat. Remove from heat immediately. Fill a small stockpot a quarter full with water and bring to a boil. Reduce heat to low and let simmer. Combine egg yolks and 1/2 cup sugar in a heatproof medium bowl, and place over simmering water. Whisk mixture until pale and thick, 3-4 minutes. Whisking constantly, add cream and half the passion fruit juice to the egg and sugar mixture. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 10 minutes. Strain mixture immediately into a bowl. Whisk in butter until melted, then whisk in remaining passion fruit juice. Place bowl over ice water bath. Stir occasionally until cool. Place passion fruit shells on baking pan and fill with custard. Cover and chill at least 1 hour. When ready to serve, sprinkle remaining 2 tablespoons sugar over custards and caramelize with a kitchen torch. Serve immediately.

PASSION FRUIT AND CUSTARD SOUFFLE - JAMES MARTIN RECIPE



Passion Fruit and Custard Souffle - James Martin Recipe image

I watched this on the food network was amazed with the results... True kitchen Alchemy - still cant believe the results, the family was impressed.

Provided by Dropbear

Categories     Dessert

Time 40m

Yield 2 raikins, 2 serving(s)

Number Of Ingredients 8

butter, for greasing
2 tablespoons caster sugar
4 organic egg whites
120 ml custard
1 passion fruit, halved, seeds and pulp scraped out
25 g butter
1 tablespoon caster sugar
2 medium bananas, peeled and halved lengthways

Steps:

  • Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
  • Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
  • Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
  • Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
  • Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
  • To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
  • To serve.
  • vanilla ice cream.
  • few sprigs fresh mint.

Nutrition Facts : Calories 310.3, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.7, Sodium 184.8, Carbohydrate 48.4, Fiber 4, Sugar 34.8, Protein 8.8

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