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Lilikoi Creme Brulee
Ian Flores, Pastry Chef for Spago at The Four Seasons
Resort Maui (Maui
Magazine)
I
N G R E D I E N T S
13 egg yolks
8 oz. sugar
2 cups heavy cream
1 vanilla bean
3/4 cup liliko‘i puree
(frozen is best for concentrated flavor)
1/4 tsp. Salt
I N S T R U C T I O N S
Bring 2 cups cream, 4 oz. sugar, and scraped vanilla bean to a boil. Add
3/4 cup liliko‘i and let cool to 80 degrees. Keep mixture warm but not hot.
In a large bowl, place 10 egg yolks and remaining 4 oz. of sugar, and whisk
until dissolved. Temper 1 cup of the cream mixture into the yolk and sugar
mixture, then add the mixture into remaining cream. Strain and fill desired
baking mold(s)—ramekins work particularly well. Place molds in deep baking
pan filled halfway with hot water. Bake at 300 degrees in a still oven until
custard is jiggly yet firm, about 25 to 30 minutes. After removing from
oven, cool slightly and cover with plastic wrap to avoid a “skin” developing
on the top of the custard.
Chill and serve.
To serve: Remove plastic wrap from custard and sprinkle tops with sugar.
Place ramekins in broiler (or use a kitchen blowtorch) and caramelize sugar
until brown and bubbly. Chill until sugar hardens. Garnish as desired and
serve.
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