Equipment
Ingredients
Curd Base
- 4 egg yolk
- 2 egg
- 150 g caster sugar
- 120 g passion fruit puree, strained
- 1 g fine sea salt
Enrichment
- 80 g unsalted butter, diced, room temperature
- 100 ml heavy cream, cold
Crust
- 40 g demerara sugar
Nutrition (per serving)
Method
Fill a saucepan with 5 centimeters of water and bring to a gentle simmer over medium heat to create the base for a double boiler.
In a heatproof mixing bowl, vigorously whisk the egg yolks, whole eggs, and caster sugar until pale and fully combined.
Stir the strained passion fruit puree and fine sea salt into the egg mixture until smooth and uniform.
Place the bowl over the simmering water, ensuring the bottom does not touch the water. Whisk continuously until the curd thickens significantly and reaches 80°C/176°F.
Remove the bowl from the heat. Gradually whisk in the diced unsalted butter until fully melted and emulsified, then gently whisk in the cold heavy cream to cool the mixture and enrich the texture.
Pass the warm curd through a fine mesh sieve into a pouring jug to remove any cooked egg bits or chalazae, ensuring a silky final texture.
Divide the strained curd evenly among four ramekins. Tap them gently on the counter to remove air bubbles. Cover the surface directly with plastic wrap to prevent a skin from forming and chill in the refrigerator for at least 4 hours.
Just before serving, uncover the ramekins and sprinkle an even, thin layer of demerara sugar over each surface. Melt the sugar using a kitchen blowtorch in sweeping motions until a deep amber crust forms. Allow to harden for 2 minutes before serving.
Chef's Notes
- Tempering the heat: Always use a double boiler to gently coagulate the egg proteins. Direct heat will rapidly cook the eggs, resulting in a rubbery, unpleasant texture.
- Sugar choice: Demerara sugar is highly recommended for the brûlée step. Its larger crystal size melts more slowly, providing a thicker, more shatteringly crisp crust than fine baking sugar.
- Acid balance: Passion fruit is highly acidic. The addition of heavy cream off the heat not only lowers the temperature rapidly to halt cooking, but it mellows the sharpness while retaining the aromatic tropical notes.
- Strain carefully: Even with perfect technique, chalazae (the white strings in raw eggs) will cook and become solid. Straining is non-negotiable for a professional-grade mouthfeel.
Storage
Refrigerator: 3 days — Store unbrûléed curd tightly covered. Apply sugar and torch immediately before serving.
