Whether you travel for work or pleasure, being away from home gives you an opportunity to try new things. Or in my case, go back to the things you once tried before and can't believe you forgot about.
In my recent trip back to Kauai, my boyfriend and I went out for dinner with our friends at The Bistro in Kilauea, just 10 minutes south of Princeville. Dinner was fantastic - I had the Lamb Lollipops - but it was the dessert that got me - Lilikoi Creme Brulee. Lilikoi, otherwise known as passion fruit, is very popular - and plentiful - in Hawaii. It's extremely tart yet amazingly sweet and packed with Vitamin C. The fruit is super easy to cut in half and scoop out the insides to add to drinks, desserts, or even a charcuterie board. It's tarty sweet scent is unmistakable and I found myself buying everything with lilikoi in it, from food and drinks to body products (lotions and shower gels).
As soon as I returned home, I started to hunt for lilikoi creme brulee recipes that best resembled the dessert I had in Kauai. I think I might have found it and want to share it with you! Aloha!
Lilikoi Creme Brulee
- 4 large egg yolks
- 1/3 cup granulated sugar, plus more for brûlée topping
- 1/4 cup passion fruit puree
- 2 cups heavy cream
- Preheat oven to 325F. Arrange five ramekins in a baking dish. Bring a kettle of water to boil - this will be used for the water bath - set aside.
- In a bowl, whisk together egg yolks and sugar until lightened in color. Whisk in passion fruit puree.
- Heat cream in a small saucepan until it starts to steam, stirring constantly. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.
- Divide cream mixture among ramekins. Gently place baking pan with ramekins in oven, then carefully pour hot water into the baking pan around ramekins - make sure you don't get any water in the custard itself.
- Bake for 30 mins or until just set. (To test if it's set, gently sway the tray back and forth (while still on the rack) and it should jiggle like jello). Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
- Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. I like using the Fat Boy tank that you can get from Home Depot. Much more powerful than the average kitchen torch. Serve immediately.
*recipe adapted from Love and Olive Oil