Passion fruit crème caramel with physalis fruit dipped in caramel and served over strawberries. Served with passion fruit seeds and maple syrup. Adapted from Bridget Jones.
Ingredients
For the topping:
300g (1½ cups) sugar
150ml (2/3 cup) water
½ teaspoon corn syrup
6 passion fruit (also needed for the crème caramel)
12 physalis
For the crème caramel:
75g (generous ¼ cup) sugar
6 eggs plus 2 egg yolks
600ml half-and-half cream
Method
Prepare the caramel:
Place the sugar in a heavy pan. Add the water and corn syrup and heat the mixture gently until the sugar has dissolved. Increase the heat and boil until the syrup turns a dark golden colour. Meanwhile, cut each passion fruit in half. Scoop out the seeds from the passion fruit into a sieve set over a bowl. Press the seeds against the sieve to extract all their juice. Spoon a few of the seeds into each of eight ramekins. Reserve the passion fruit juice. Peel back the papery casing from each physalis and dip the orange berries into the caramel. Place on a sheet of baking parchment and set aside. Pour the remaining caramel carefully into the ramekins.
Prepare the crème caramel:
Preheat the oven to 300°F. Whisk the eggs, egg yolks, and the remaining sugar in a bowl. Whisk in the cream and milk, then the passion fruit juice. Straining through a sieve into each ramekin, then place the ramekins in a baking tin (pan). Pour in hot water to come halfway up the sides of the dishes and bake for 40-45 minutes, or until just set. Remove the custards from the tin and leave to cool, then cover and chill them for 4 hours before serving. Run a knife between the edge of each ramekin and the custard and invert each, in turn, on to a dessert plate. Shake the ramekins firmly to release the custards before lifting them off the desserts.. Decorate each with a dipped physalis. Feel free to pour some maple syrup on top or serve with strawberries.
Recipe by IronWhisk at http://www.ironwhisk.com/2012/05/passion-fruit-creme-caramel/