Herbed Creme Brulee with Island Fruits |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | |||||||||
| INGREDIENTS: | ||
| FRUIT: 4 drained canned guavas in syrup, 1/2 cup syrup reserved | 1/2 cup frozen passion fruit juice blend concentrate, thawed | 1 cup 1/2-inch cubes peeled cored pineapple |
| 1 cup 1/2-inch cubes peeled pitted mango | 6 tablespoons sugar | 1 cup fresh raspberries |
| CUSTARD: 10 large egg yolks | 1/2 cup plus 10 teaspoons sugar | 2-1/2 tablespoons chopped fresh basil |
| 2-1/2 tablespoons chopped fresh mint | 1 tablespoon chopped fresh thyme | 2-1/2 tablespoons fresh lime juice |
| 1 tablespoon grated lime peel | 2 vanilla beans, split lengthwise | 2 cups heavy whipping cream |
| 1 cup whole milk | ||
| 1 | FOR FRUIT: Puree guavas and reserved 1/2 cup syrup in blender until smooth. Pour 2/3 cup puree into medium saucepan (reserve remaining puree for another use). Add passion fruit concentrate, pineapple, mango, and sugar to pan. Bring to simmer, stirring until sugar dissolves. Remove from heat; mix in raspberries. Transfer to medium bowl; cover and chill overnight. |
| 2 | FOR CUSTARD: Whisk yolks, 1/2 cup sugar, herbs, lime juice, and lime peel in medium bowl until blended. Scrape seeds from vanilla beans into large saucepan; add beans. Add cream and milk and bring to bowl. Gradually whisk hot cream mixture into yolk-herb mixture. Return custard to same saucepan. Stir over medium heat until custard is thick and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Strain custard into medium bowl, cover, and refrigerate overnight. |
| 3 | Spoon 2 generous tablespoonfuls fruit mixture into each of ten 3/4-cup remekins. Top each with custard; sprinkle each with 1 teaspoon sugar. Using blowtorch, caramelize sugar topping on custards. Chill custards until topping hardens, at least 1 hour and up to 2 hours. |