Crème caramel with purple-granadilla

Name: Crème caramel with purple-granadilla
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 7-10 Tbsp Butter; 2 ripe purple granadillas (approx. 40 g each); 125 g + 75 g sugar; 3 eggs + 2 egg yolks (Gr. M); 300 ml Milk; 200 g Whipped cream; 7-10 Tbsp Mint

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

7-10 Tbsp Butter
2 ripe purple granadillas (approx. 40 g each)
125 g + 75 g sugar
3 eggs + 2 egg yolks (Gr. M)
300 ml Milk
200 g Whipped cream
7-10 Tbsp Mint

Directions

1
Grease 4 ovenproof moulds (each containing approx. 200 ml). Cut the granadillas in half and put the flesh of 1/2 fruit in each mould. Caramelise 125 g sugar in a pot until golden. Add 3 tablespoons of hot water.
2
Boil the caramel with it while stirring and distribute it in the moulds. Let it set.
3
Place the ramekins in a flat casserole dish and place the dish on an oven rack. Mix eggs, egg yolk, 75 g sugar, milk and cream with a whisk. Pour through a fine sieve and distribute into the ramekins.
4
Heat the water and pour so much into the casserole dish that about 2/3 of the dish is in water. Place in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2) and let it set for 45-50 minutes.
5
Allow the cream to cool, then cover and chill for 2-3 hours. Use a sharp knife to remove the cream from the rim of the mould, turn out onto plates and decorate with mint.