Passion fruit crème brûlée served with passion fruit jellies

Crème brûlée is always a popular pud, I think it’s because everyone loves the thrill of cracking the thin caramalised sugar topping – a dessert with a bit of theatre is always a winner.

The idea for this recipe came from looking through Rick Stein’s French Odyssey in a holiday cottage in Cornwall. This book features a dairy and gelatine heavy passion fruit crème brûlée and passionfruit jellies and I thought it looked like a great flavour for a pudding. So here we have my friendly version, no eggs, cream or gelatine in sight, but a wonderful elegant pudding none-the-less. You could always serve just one or the other, but the combination of creamy crème brûlée  and the zippy jelly really works.

 I’m using Iota, otherwise known as carrageenan iota as a setting agent as it gives great results for a slightly wobbly jelly.

 

Passionfruit Crème Brûlée  

(dairy-free, egg-free, nut-free, soya-free, sesame-free, can be gluten-free, vegetarian and vegan)

 

serves 4

50ml passionfruit puree

50ml dairy-free milk

150ml dairy-free cream

30g caster sugar

1 ½ tbsp cornflour

Another 1 ½ tsp passion fruit puree

4 tsp sugar, to top

  1. Place the 50ml passionfruit puree, milk and cream into a sauce pan. Stir in the sugar and start to heat

2.     Mix the cornflour and 1 ½ tbsp passion fruit puree together to form a smooth liquid

3.     Stir the cornflour paste into the warming cream mixture

4.     Continuously stirring bring the mixture to the boil, at which point it should have thickened. Turn off the heat and divide equally between 4 ramekins.

5.     Place in the fridge to set.

6.     When ready to serve, sprinkle 1 tsp sugar over each crème and blowtorch or place under the grill until you have a uniform, golden caramel layer. Serve immediately.

Passionfruit Jellies

(dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes 6 passionfruit jellies served in a half skin

3 passion fruits

50g water

1g Iota 

20g sugar

  1. Halve the passion fruits and scoop out the centres, sieve to get a lovely smooth puree. Take 1 tsp of the seeds and place back into the puree. Place in a saucepan with the water.
  2. Remove any membrane from the passionfruit skins and set aside.
  3. Mix together the Iota and sugar, pour into the passion fruit mixture and stir well. It will start to thicken straight away and then liquify when it heats.
  4. Stirring all the time, bring the mixture to a simmer for 2 minutes.
  5. Pour into the empty passion fruit skins and place in the fridge to set

 

Raspberry Crème Brûlée

raspberry creme brûlée Whenever I’m lucky enough to go out for a meal with friends someone invariably orders creme brûlée. It seems to be one of the most popular desserts around, maybe because it seems a little tricky to make at home. In fact it’s incredibly simple – a slightly set custard underneath a caramelised sugar layer. A traditional crème brûlée is made with eggs and milk, so clearly I had my work cut out to recreate this without them. This recipe is a cornflour thickened dairy-free milk custard, scented with vanilla, which makes the perfect substitute. And I think the layer of raspberries adds a delightful and welcome tartness to the creamy top. The caramelised top looks tricky but it’s as simple as can be – a fine, even layer of sugar is sprinkled with a few drops of water and then caramelised either with a cook’s blow torch (preferable) or under a hot grill. If using a grill you must, must, must keep a close eye on it, you don’t want totally burnt sugar!

Raspberry Crème Brûlée (dairy-free, egg-free, nut-free, sesame-free, can be soya-free, can be gluten-free, vegetarian and vegan) dairy-free raspberry creme brûlée serves 4

250ml dairy-free cream, I used Oat cream

3 tbsps caster sugar

1 tsp vanilla

1- 1 1/2 tbsps cornflour mixed with 1 1/2 tbps oat milk

1-2 tbsps granulated sugar

20 raspberries

  • Mix the cornflour and oat milk together to form a smooth liquid, set aside.
  • Heat the oat cream with the sugar until the sugar has dissolved, then stir in the vanilla.
  • Next, stir in the cornflour mix and whisk until the cream has thickened to thick yogurt consistency.
  • Place 5 raspberries into each ramekin, then pour over the creamy mixture and place in the fridge to firm up.

dairy-free set cream

  • Once set, sprinkle an even layer of granulated sugar over the top.

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  • Caramelise with a blow torch or under the grill. Eat within an hour to make sure the caramel remains crispy.

egg-free vegan creme brûlée

Crème Brûlée

I used to make a baby crème brûlée for Big S when she was a toddler by caramelising sugar over yogurt. Sadly my cook’s blowtorch decided to stop working and I stopped making them. It hasn’t stopped Big S remembering though and she has regularly asked for a ‘yogi brûlée’ ever since!

I found a little blow torch for sale last week and just had to buy it to recreate an old favourite for Big S. Here’s the resulting crème brûlée which has a more traditional thick custard centre, flavoured with decent quality vanilla. Sadly my band new, cute purple blow torch failed to work (they tend to be rubbish), so these little beauties were finished off under the grill, hence the less uniform top and unfortunate super caramelised bits! Oh well, brûlée does translate as “burnt” and it still tasted good. Just goes to show that it is possible to make a crème brûlée under the grill.

Crème Brûlée (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

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serves 4

  • 250ml oat cream (or use soya cream)
  • 3 tbsps caster sugar
  • 1 tsp vanilla
  • 1- 1 1/2 tbsps cornflour mixed with 1 1/2 tbps oat milk
  • 1-2 tbsps granulated sugar

– Mix the cornflour and oat milk together to form a smooth liquid, set aside

– Heat the oat cream with the sugar until the sugar has dissolved

– Stir in the vanilla

– Stir in the cornflour mix and whisk until the cream has thickened to thick yogurt consistency

– Pour into 4 ramekins and place in a fridge to set

– Once set, sprinkle an even layer of granulated sugar over the top and caramelise with a blow torch or under the grill.

– Eat within an hour to make sure the caramel remains crispy

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