Flan is traditionally known for its delicate notes of vanilla and caramel, but this passion fruit variation adds a whole new dimension. With tart passion fruit juice to offset the sweetness of the custard, the result is a decadent, creamy dessert that provides the perfect endnote to any dinner.
Servings: 8
Ingredients
1 c. sugar
⅓ c. passion fruit juice, + 2 tbsp.
1 ¾ c. heavy cream
1 c. whole milk
2 tsp. vanilla extract
2 egg yolks
3 eggs
Preparation
Pour sugar and ⅓ c. passion fruit juice into a saucepan. Cook over medium heat until the sugar melts and forms a golden color. Don't over stir. Take pan off heat.
Divide the mixture into 8 ramekins and swirl to coat bottoms. Set aside to cool.
In another saucepan, heat heavy cream, whole milk, vanilla extract, and remaining passion fruit juice. Stir until well mixed and hot.
In a large bowl, beat egg yolks and eggs. Gradually pour in the hot passion fruit cream mixture until fully incorporated. Pour the mixture through a sieve to remove lumps.
Place the ramekins into a large baking pan. Pour enough hot water into the pan to come roughly halfway up the sides of the ramekins. Pour the strained passion fruit cream mixture into the ramekins.
Bake at 350˚F for 45 minutes.
Let the flan cool outside the oven, and then refrigerate it for at least two hours.
When you’re ready to serve, run a knife around the edges of the flan to loosen it, place a dish over the top of the ramekin, and quickly invert it.
Enjoy!
Recipe provided by Tasty.