Baked Passionfruit Custard


(Baked passionfruit custard with strawberries and apricot)

There are some things I crave occasionally. Peace and quiet is one, cold custard is another. This weekend, I’m getting a good dose of both since a bag of cheap passionfruits inspired me to make a few batches of custard, and Barry is spending a week working in San Francisco.

This recipe is for Anna. Funny story, Anna and I met one day on her way to the restrooms. In a restaurant, that is, not a nightclub, just in case you really needed to know. But perhaps that was too much information already.

One other thing.. did you know, if you blend passionfruit pulp with their skins, you get pink instead of yellow juice? How neat would pink passionfruit sorbet or soda be!

Baked Passionfruit Custard :
(makes 4 small serves)

3 x 55g eggs
55g sugar
100g strained passionfruit pulp (or leave seeds if you don’t mind the texture) – roughly 3 large passionfruit or 5-6 small ones
juice of 1/2 lemon
100g pouring/thin cream

Preheat the oven to 165′C.

Mix all the ingredients together, whisking gently only to combine. Avoid incorporating too much air or introducing froth to the mixture. If bubbles form on the surface, skim them off. Strain the mixture (return the seeds to the mix if you wish). Divide between 4 small ramekins and place the ramekins in a hot water bath, on the middle shelf of the oven. Bake for 15-20 minutes or until cooked. They should still have a bit of a wobble in the middle. Remove them from the oven, allow to cool down in the water bath then chill the ramekins for a few hours in the fridge.

You can eat the custards as is, or topped with some fruit or more passionfruit pulp. If you’re feeling fancy, sprinkle the tops with sugar and lightly blow torch to caramelise.

If it’s too hot to bake, try making a set passionfruit cream instead.

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14 Comments »

  1. Rosa said,

    January 12, 2013 @ 7:29 pm

    Divine! A simple, but refined dessert.

    Cheers,

    Rosa

  2. Anna (Morsels & Musings) said,

    January 13, 2013 @ 10:41 am

    Yay! So excited.

    I love passionfruit custard, curd, ganache etc etc etc. Thanks for posting this for me.

    And I’ve noticed your photos are really getting lovelier and lovelier. I need a new camera so I can control the depth of field better!

  3. Denise said,

    January 13, 2013 @ 12:54 pm

    Definitely making this. I adore anything made with passionfruit. I wish they were cheap here – I have to pay at least $3.00 per fruit. But … it will be worth it!

    Next time Barry is in SF – you should join!

  4. Allison Day said,

    January 15, 2013 @ 3:28 pm

    Oooh, love this! My boyfriend loves passionfruit anything, so one of these days I’m going to have to make this for him. ^_^

  5. gemma said,

    January 16, 2013 @ 12:45 am

    This looks amazing, passionfruits are so cheap at the moment! I saw 3 bags for $10 the other day. Amazing. Beautiful photography!

  6. e / dig in hobart said,

    January 16, 2013 @ 4:13 pm

    i love passionfruits and am usually happy just to have the pulp on ice cream. though mum makes dellicious passionfruit butter (like lemon butter) with hers. i must find out if their passionfruit vine survived the bushfires.

  7. Amanda said,

    January 16, 2013 @ 5:13 pm

    My husband (who is english) and I have had many arguments about custard. He feels very strongly that cold custard is a travesty and that the only way to eat it is piping hot, poured over a steamed pudding or crumble. He also rejects the idea of custard as a complete dish (or meal!). I am a bit bemused that someone would have any strong views on custard but have nevertheless taken the Australian side of the argument and submitted that, in a hot climate, anything cold wins. I may make this version as further evidence.

  8. shez said,

    January 16, 2013 @ 5:16 pm

    And now I have a hankering for cold custard, slippery and spoonable.

  9. Y said,

    January 17, 2013 @ 10:33 am

    Amanda : How funny. Don’t think I’ve ever heard that said about custard before. What about custard tarts? Also, most ice-creams are frozen custard. :)

  10. Jen said,

    January 18, 2013 @ 12:54 am

    I’m not normally a fan of passionfruit, but I think I will give this a try. Sounds yummy. Thank you for sharing!

  11. The Food Sage said,

    January 21, 2013 @ 10:05 am

    This sounds like perfect comfort food … and definitely one to stock up when the partner is away (so you don’t have to share!)

  12. Hannah said,

    January 27, 2013 @ 1:05 pm

    Passion fruit is so hard to find around here, but it was used to flavor just about everything in Hawaii. It’s one of the most popular toppings for shave ice, and for good reason. Such a delicious, exotic treat, just like your beautiful custards.

  13. Mel said,

    January 31, 2013 @ 10:16 am

    I’ve just stumbled across your blog and am addicted particularly because you garnished your custard with fennel fronds- delish! Straight away made the breakfast biscotti (with inca berries and coconut) I’m also a chef and find it tricky to actually eat proper meals…oh the irony! I found them rather crumbly but the crumbles are great as museli if you have any time to eat from a bowl like normal people!! I’m curious about your decision to have a year off…I’m just finishing my apprentieship (as a not slightly older apprentice) and struggling with the demands of the industry..did time away refresh you? Thanks and will be following your lovely photos and recipes…

  14. liefie said,

    April 16, 2013 @ 4:19 pm

    Wow, this sounds yummy,gona try it ! Thanx

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