Cream caramel with passion fruit

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Grease 4 ovenproof moulds (200 ml capacity each). Halve the passion fruits and put the seeds / fruit mass of 1/2 fruit into each mould. Melt 125 g sugar in a pot until golden yellow. Add 3 tablespoons of hot water, boil the caramel and distribute in the moulds. Let the caramel set

2. 2

   Place the ramekins in a wide casserole dish. Mix eggs, egg yolks, 75 g sugar, milk and cream with a whisk. Pour through a fine sieve and distribute into the moulds. Slide the casserole dish on the grid into the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2). Pour hot water into the casserole up to about 2 cm below the rim of the casserole. Let the creamy caramel set for 45-50 minutes

3. 3

   Let it cool down and put it in a cool place for about 2 hours. Use a sharp knife to remove the cream from the edge of the mould, turn out onto plates and decorate with mint

4. 4

   waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
510 kcal

CARBS
56 g

FATS
27 g

PROTEINS
11 g