- 1 cherimoya
- 1/2 a vanilla bean
- 400 ml cream
- 100 gram sugar
- zest of 1 clementine
- 4 egg yolks
- cane sugar
Kitchen equipment needed
- fine sieve
- large spoon
- medium-sized pan
- medium-sized bowl
- 6 ramekins
- oven dish large enough for all the ramekins
- silicone spatula
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.
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 caramelizes.
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.