Market days are not just days to stock up on fresh and exciting ingredients. They are a rejuvenating experience, an opportunity to reconnect with friends and awaken culinary creativity. I used the passion fruits from Creekside Tropicals to create this recipe.
Passion-Almond Creme Brulee
4 passion fruits
1/4 cup evaporated cane juice
Slice the passion fruits in half and scoop the fruit into a fine strainer placed over a bowl. Use a rubber spatula push the fruit against the strainer, working the juice from the seeds. Place the juice into a small sauce pan on medium-low heat. Stir in the sugar. Simmer for 20 to 30 minutes until it becomes a syrup-like consistency. Reserve.
1 cup plain almond or soy milk
1 vanilla bean, scraped or 1 teaspoon vanilla extract
1/3 cup evaporated cane juice
1/2 cup blanched almond flour
1 tablespoon unbleached wheat flour or 1-1/2 teaspoons arrowroot powder
Whisk all ingredients together in a double boiler on medium heat. Cook for 40 minutes, whisking occasionally, until thick.
Transfer evenly into 4 shallow ramekins (small souffle dishes).
4 tablespoons evaporated cane juice
Sprinkle 1 tablespoon evaporated cane juice on top of each ramekin. Using a cooking torch, carefully caramelize the sugar until golden brown. Dress each ramekin with a swirl of passion fruit syrup. Serve immediately.