- Yield: 2 servings
- Prep Time: 30 minutes
- Cook Time: 35 minutes
Rosemary’s passionate papaya creme brulee
In this romantic treat for two, passion fruit and rosemary combine to give a classic crème brûlée an intriguing flavor, while Solo papayas provide a fruity bowl. This recipe easily doubles or triples as your guest list requires.
- Heavy whipping creme - 3/4 cup
- Fresh rosemary - 2 tbs
- Lime - 1
- Egg yolks - 2
- Sugar - 1/8 cup
- Solo papaya - 1
- Passionfruit - 1
- Topping options
- Fresh Groovy Coconut, shredded - 2 tbs
- Confectioners' sugar - 2 tbs
- Preheat the oven to 275° F.
- In a medium saucepan over medium heat, combine the cream, rosemary and lime zest. Stir occasionally until small bubbles form. Remove from heat and bring to room temperature. Strain, discarding the rosemary.
- Cut the Solo papaya in half. Discard the seeds. Place each half on a ramekin to steady and level the fruit. Place the ramekins and fruit in a 9" x 12" rectangular baking dish. Fill the dish with about 1" of water.
- Cut the passionfruit in half, scoop out the center, and add the flesh from the center to the cream mixture.
- In a medium bowl, whisk the egg yolks for 1 minute. Slowly add the sugar until dissolved. Then whisk in the passion fruit cream.
- Divide the passionfruit cream evenly between the Solo halves in the baking dish.
- Carefully put the baking dish in the oven, and bake for 35 to 40 minutes. The center of each papaya should jiggle slightly. Remove from the oven. Let cool to about room temperature, and then refrigerate on the ramekins (to prevent drips) for at least 2 hours.
- The ramekins can be removed.
- For fresh coconut, open a Groovy coconut. For an easy way to do this...
- To serve, you have two options:
- Preheat the broiler. Place the Solos on a broiler-proof rack to steady. Sprinkle the coconut (fresh or shredded) on top. Broil 6" from the heating element for 1 to 2 minutes, or just enough for the Solo top and coconut to turn brown in places.
- Using a sieve, sprinkle the confectioner's sugar on top of the Solo papaya and cream. Hold a hand-held blowtorch about 4" from the surface of the papaya halves. Move the torch to brown the sugar evenly.