Cherimoya crème brûlée
😍 7Awesome
😋 0Delicious
😲 0Surprising
😕 0Unsure

Cherimoya crème brûlée

Cherimoya is a lovely fruit from Ecuador that taste like a combination of pineapple, banana and more. Try this super delicious cherimoya crème brûlée!

1 hour
6 persons
Cherimoya crème brûlée ingredients

Recipe cherimoya crème brûlée

Ingredients

6 persons
✓ Tip: click to check off
Cooking mode Enable to prevent screen from going to sleep during cooking.
Save to collection

Share this recipe via:

This is what you need

Véronique Pouw

Made by Véronique

Published at 2016-11-30, this recipe is for 6 persons and takes 1 hour.

Updated at: 2024-07-31

Let's get started
Preparation time
15 minutes
Time cooking
45 minutes
Total time
1 hour

Preparation – 15 minutes

Heat the cream in a medium-sized pan.  scrape the seeds from the vanilla pod and add the marrow and pod in the pan as well. Remove the pod after a few minutes and add the zest of 1 clementine.

Place the ramekins in the oven dish and add a layer of water to the oven dish. The ramekins should be in the water for about 3/4th. Pre-heat the oven to 160 degrees celsius or 320 degrees fahrenheit.

Combine the egg yolks and sugar well with a whisk for a few minutes. Pour in a little bit of the hot cream into the yolks and keep on whisking to prevent it from creating lumps.

Then add all of the cream and set aside. Divide the cherimoya into halves and use a spoon to scoop out the fruit. Press the cherimoya through a fine sieve so you'll end up with a smooth puree.  

You can now easily remove the seeds. Combine the cherimoya puree with the cream mixture and divide over 6 ramekins.  

Cherimoya crème brûlée
Cherimoya crème brûlée

Finishing the Cherimoya crème brûlée – 45 minutes + waiting time

Cook the ramekins inside of the water bath for about 45 to 1 hour. They are ready when they're kind of wobble like a jelly. Remove from the water and set in the fridge for at least 2 hours, or until completely cooled off.

Add cane sugar on top of the custard and burn it carefully until the sugar has been caramelised. tip: don't add sugar to all of the ramekins at once.

The sugar will get wet by absorbing the custard, so when you light in on fire, it will turn black in a few seconds instead.

What do you think of this recipe?

7 ratings
😍
7
Awesome
😋
0
Delicious
😲
0
Surprising
😕
0
Unsure
2 comments on "Cherimoya crème brûlée"
Hannah says on 2024-03-06
Is there a version with Imperial measurements?
Ohmydish says on 2024-03-13
Hi Hannah, sorry for the late reply. We don't use Imperial measurements, but you can use our converter to match your type of measurements: https://ohmydish.com/converter Have a lovely day, love Véronique

Would you like to leave a comment?

Your email address will not be published. Required fields are marked with *