All it takes is five simple ingredients to make this easy, decadent lilikoi (passion fruit) creme brulee. Dark amber sugar crust atop a thick and creamy custard just waiting to be eaten at your next get together.
Creme brulee is a popular French custard dessert. The classic flavor is vanilla, however the flavor combinations are endless. One of my favorite flavors to use is liliko’i.
Lilikoi, also known as passion fruit, is a citrus fruit popular in Hawai’i. It has a thick yellow or purple rind and filled with dark black seeds and a vibrant yellow-orange pulp. The easiest way to eat a lilikoi is to cut it in half and suck the insides out. The seeds are edible, however if you do not like the seeds you can opt to filter them out through a sieve and drink just the pulp.
If you are a lilikoi fan then you need to try lilikoi butter and lilikoi thumbprint cookies. And if you still can’t get enough, check out this article for more ideas.
What do I need to make lilikoi creme brulee?
- Egg yolks. No whites needed here. Save those for another recipe.
- Granulated sugar. You can also choose to use raw sugar.
- Heavy whipping cream
- Lilikoi juice. If you do not have access to lilikoi juice you can use concentrate as well.
- Vanilla extract
How should creme brulee be served?
Creme brulee is often baked in 4-6 ounce ramekins and then chilled. The sugar tops should not be torched or broiled until right before serving. This ensures the best results.
How long do you bake creme brulee?
Creme brulee is baked in a 350 degree oven for 40-45 minutes.
How can you tell when your lilikoi creme brulee is done?
The edges of the creme brulee should just be set while the center still remains jiggly. It will continue to set while being chilled in the fridge.
How to make lilikoi creme brulee?
Preheat oven to 350F.
In a large mixing bowl add egg yolks and sugar. Whisk until well combined and set aside.
In a medium saucepan over medium high head add cream, sugar, lilikoi juice, and vanilla extract. Heat for 5-10 minutes or until the mixture is just starting to bubble.
Remove from the heat and slowly add to the egg mixture stirring constantly to prevent scrambling the eggs.
Place ramekins into a baking pan and fill will the lilikoi custard. Then fill baking pan with water until the water is about half way up the ramekins.
Place baking tray in the oven and bake for about 40-45 minutes or until the outer edge of the custard is just set and the middle is still jiggly.
Place in the refrigerator to cool for about 2 hours.
Once cooled sprinkle granulated sugar over the tops of all the custards creating a thin layer. You can then torch the custards with a kitchen torch or place in the oven under the broiler on high for 3-5 minutes or until the sugar has melted and turned a dark amber color.
Allow sugar to harden. ENJOY!
Lilikoi (Passion Fruit) Creme Brulee
Equipment
Ingredients
- 6 egg yolks
- 1/2 cup granulated sugar plus more for topping
- 2 cups heavy cream
- 1/4 cup lilikoi passion fruit juice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F.
- In a large mixing bowl add egg yolks and sugar. Whisk until well combined and set aside.
- In a medium sauce pan over medium high head add cream, lilikoi juice, and vanilla extract. Heat for 5-10 minutes or until just starting to bubble.
- Remove from the heat and slowly add to the egg mixture stirring constantly to prevent scrambling the eggs.
- Place ramekins into a baking pan and fill will the lilikoi custard. Then fill baking pan with water until the water is about half way up the ramekins.
- Place baking tray in the oven and bake for about 40-45 minutes or until the outer edge of the custard is just set and the middle is still jiggly.
- Place in the refrigerator to cool for about 2 hours.
- Once cooled sprinkle granulated sugar over the tops of all the custards creating a thin layer. You can then torch the custards with a kitchen torch or place in the oven under the broiler on high for 3-5 minutes or until the sugar has melted and turned a dark amber color.
- Allow sugar to harden. ENJOY!
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
Tried this recipe? Tag me on social. I’d love to see and share it.
Instagram: https://www.instagram.com/keeping.it.relle
Facebook: https://www.facebook.com/keepingitrelle
Pinterest: https://www.pinterest.com/keepingitrelle
Tried and love this recipe? Please give it a rating.
Pin for later.
As an Amazon Associate I earn from qualifying purchases
Delicious and loved the easy to follow video and clear written directions! I need both🥰 Mahalo Relle
This recipe made me look so good
Could you use a purple passion fruit for this recipe? I can’t find a yellow one anywhere.
Sure can. Any passion fruit would work great for this.
This recipe looks amazing. I’ve prepped everything and then realize there must be a typo in the recipe. At which stage do you add the sugar? In the recipe it says to add it into the egg mixture in the first step. But then the second step says to add it to the cream, lilikoi juice, and vanilla extract and to heat that and then add it to the egg and sugar mixture. Thanks!
My apologies. You are correct. It was a typo. I have fixed it. Thank you.
What is the difference between liliko’i juice vs. liliko’i concentrate, if any?
Concentrates are generally made by removing the water so you get more concentrated product. So if using concentrate generally you’d use much less and add water.