Passion Fruit Custard - Easy to Make, Delicious to Eat

Passion fruit are in season.  The small fruit packs a big flavor when added to cocktails, sauces and custards.

When our son lived in Rio, we visited Brazil for ten days. In the time he had spent there going to college, he had become fluent in Portuguese. With him as our guide, we experienced the city the way locals do. We had several meals at his apartment. One of his signature cocktails was a caipirinha made with cachaça, lime, sugar and lots of ice. To a regular caipirinha, Franklin added fresh passion fruit. The cocktail was delicious.

When he came back to Los Angeles, he continued to serve caipirinhas. To make the drink, he would strain out the seeds and add only the juice from the fruit. He would toss the seeds and husks into our compost bin. We used the compost in the vegetable garden and after a few months we had dozens of passion fruit plants growing along the fence. Ever since, we have had passion fruit vines trellised on the fence.

Some years we had a bumper crop of several dozen passion fruit. Other years, like this past summer, the plants produced only a handful. In any case, flavoring the custard takes only two, so we had enough from the garden to make passion fruit custard for dinner last night. And it was delicious.

Passion Fruit Custard

An easy to make custard requiring a minimum of effort. Use quality fresh ingredients, farmers market eggs and good heavy cream. To my knowledge only Trader Joe's sells a heavy cream without additives or preservatives.

The custard tastes the best when it is only 1" deep. Creating a taller custard means the top and bottom will cook but not the middle.

Yield: 4-6 servings

Preparation time: 10 minutes

Passion Fruit puree soaks overnight in custard

Baking time: 45-120 minutes depending on the size of the baking dish


Ingredients

2 extra large eggs
1 cup heavy cream
1/2 cup white sugar
2 fresh passion fruit, washed

Method

Cut open the passion fruit. Use a small spoon to remove the seeds and any liquid. Set aside. Discard the husk.

Beat together the eggs and white sugar. Add the cream and passion fruit puree to the sugar-egg mix. Stir well. Cover in an airtight container and place in the refrigerator over night.

In the morning, pour the custard through a strainer and into a bowl. Remove the passion fruit seeds. Use a rubber spatula to scrape off the custard on the bottom of the strainer and add to the bowl.

Preheat the oven to 300 degrees.

Pour the custard into a large 9" round oven-proof baking dish or 6 porcelain ramekins. Prepare a water bath by pouring 1" of water into a baking pan larger than the baking dish by several inches.

Bake for 45 minutes (the ramekins) or 90 minutes (the baking dish). Every 15 minutes rotate the baking dish and ramekins so they cook evenly. If the custard is browning too quickly, lay a piece of tin foil over the top.

The custard is done when it doesn't jiggle when moved. Depending on your oven, the baking time could be as much as 2 hours or even longer.

Serve at room temperature.