Ingredients

The following ingredients have 6 Servings
  • 1 cherimoya
  • 1/2 a vanilla bean
  • 400 ml cream
  • 100 gram sugar
  • zest of 1 clementine
  • 4 egg yolks
  • cane sugar

Instruction

  • You will need the following cooking equipment:: fine sieve, large spoon, medium-sized pan, whisk, medium-sized bowl, 6 ramekins, oven dish large enough for all the ramekins, oven, silicone spatula
  • 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
  • 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.