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passionfruit delight!

June 21, 2013

little passionfruit delights!

I’ve always thought of passionfruit as a Summer specimen.

It just makes sense for it to fit in there – dribbled on Summery pavlovas, intermingled with mango in yoghurt, providing that crunchy bite in your tropical ice-cream.

But then my doorbell rang in frosty-late-May, and on the other side of the heavy wooden frame lay a glossy box with six purple globes the size of my fist. (A gift from Australian Growers, and one that was well received!)

“Passionfruit? In May?” exclaimed my mother, peering into the box.

“Passionfruit? Are you sure?” asked my father, holding up a larger-than-usual specimen.

“Can I bring one to work with me?” asked the Bean, ever practical (and ever hungry).

little passionfruit delights!

A knife was selected and we sawed through the leathery skin to reveal a bounty of plump golden flesh surrounding little black seeds. A teaspoon, a large slurp, and then another.

Our eyes twinkled and the remaining five fruit seemed to cower in the box having realised their fate.

 

There were plans (such grand plans!) for the fruit. Little coconut and passionfruit curd donuts for dipping in a dark chilli chocolate sauce. Passionfruit and yoghurt pops with a drizzle of lime syrup to liven things up! Passionfruit and rum spiked scrolls, with walnuts perhaps, for an afternoon treat.

But then the cool change hit, I realised that I no longer had access to a deep fryer (and didn’t like hot oil besides), and… um… well… I ate them.

little passionfruit delights!

 

They went down a treat in a bowl of hot oats with a sprinkling of toasted coconut. They did very well to hold their own in a ginger liqueur and soda mixer. And that vanilla yoghurt wasn’t going to adorn itself, was it?

So it was that I found myself recipe-less and passionfruit-less and a couple of weeks away from pay-day.

(Not that I should have worried because I found them on sale at the local fruitery for only $2 for three large Panama passionfruit or five of the regular variety. I bought both.)

little passionfruit delights!

 

And when I returned to my freezing kitchen, all I wanted was a slice of cake. Light and fluffy with a crisp, crumbly top. And some custard, smooth and set. Semi-translucent and wobbly like a nervously set plate of jelly. And I wanted them both in the one dish please-and-thank-you.

A souffle-ish batter was made, but with the egg yolks added for a custardy base and some flour to form a cakey top. I baked them, not without some trepidation, in a water bath, a-la your typical baked custard. They puffed up (and later deflated) magnificently. And then I tossed them in the fridge before dashing into the city for some dinner.

little passionfruit delights!

 

The next evening I set four serves on the dinner table, warmed up and with accompaniments lest their reception went awry.

A scoop to the bottom revealed the thinnest layer of light, burnished souffle top that melded, almost imperceptibly into a shimmery, wobbly, melt-on-the-tongue custard.

There were murmurs. Eyebrows were raised.

“Oh no!” exclaimed one, having eaten a good way through the serve in front of him, “I forgot I was supposed to share.”

A beseeching look.

“Maybe you can have one of your own? And I’ll finish this one?”

“There’s still two more in the fridge?” I offered.

“Well then. One of them is mine… and so is the other.” came the response.

Success.

little passionfruit delights!

passionfruit delight!
 
Oh the ubiquitous exclamation point! I'd like to think this one is warranted though, they are just that cute and custardy and more-ish. Particularly when served with a dollop of lemony frozen yoghurt or a drizzle of dark chocolate sauce down the side. Oh, and some fresh pulp, of course, for that extra tropical zing. The trick is to let the custards cool overnight (if possible) so that they set fully, before reheating to eat. You don't get the same lovely wobbly set custard effect if you try to eat them straight from the oven.
Ingredients
  • 80g butter + some for greasing
  • 1C raw sugar
  • 1 tsp pure vanilla bean extract
  • 3 eggs, separated
  • 3 tbsp self raising flour
  • 325ml milk
  • 2-3 passionfruit (enough for ⅓ cup pulp)
  • 1 kettle of hot water
How to make it
  1. Pre-heat your oven to 180C. Grease seven or so ramekins with butter (I used a mixture of tea cups and half cup ramekins and bowls) and arrange them in a large baking dish with high sides.
  2. Pop the butter and sugar into the bowl of a food processor (seriously, either that or a blender. The stand mixer will be more trouble that it is worth for this part of the recipe). Whizz the two together until they form a lovely, slightly aerated, not at all gritty paste.
  3. Add the vanilla and the three egg yolks, keeping the egg whites aside in a clean bowl. Whizz together again so that the sugar, butter, eggs and vanilla form a golden yellow paste that smells like cake stores.
  4. Pop the flour and milk in a bit at a time, blending so they come together nicely. When you have the batter all done, cut the passionfruit in half, scoop out their seeds and pop them into the batter, folding through with a spatula (and not whizzing in the processor, lest the seeds are reduced to speckles).
  5. In your big, clean bowl, beat the egg whites until they are lovely and fluffy and holding soft peaks.
  6. Carefully combine the batter and the egg whites, folding them together with your spatula so you end up with a fragrant, fluffy mix.
  7. Scoop the mixture into the buttered ramekins then put them in the oven. Before shutting the oven door, get that kettle of hot water and pour it into the large baking dish (being careful not to splash water inside the ramekins) so that the level of water goes at least half way up the sides of the ramekins). It's easier to do this once the lot is in the oven, rather than trying to carry a baking dish full of boiling water and batter half way across the kitchen!
  8. Bake for 40 minutes then remove the ramekins from the oven. Don't cut into them yet! Don' t taste them yet! They need to set still, so leave them out until fully cooled so that the custard sets into a wobbly delight. Even better, pop them in the fridge overnight to help the process.
  9. To serve, reheat the custards for just a minute in the microwave, so that they're warm to touch. (This way they'll stay set, but you'll have a lovely warm dessert). Serve with a dollop of vanilla cream or ice cream and some fresh passionfruit pulp.

 

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Shez was giften six gorgeous Panama Passionfruit by the Australian Passionfruit Industry. The ones in these pictures were purchased of her own accord because she greedily ate the other ones before making anything at all with them. She doesn’t regret this move.


  • #1
    June 21st, 2013

    Delicious!! 🙂 This looks so good – got this recipe bookmarked! 🙂

  • #2
    June 24th, 2013

    This looks incredible! Loving all your photos shez.

  • #3
    June 26th, 2013

    How divine 🙂 I want some right now
    Hope you are well xox

  • #4
    June 28th, 2013

    Perfect for these cold rainy winter days. Some sunshine via these gorgeous passionfruit custards.

  • #5
    July 8th, 2013

    dropped by to have a look at your site from noodlie. Don’t bake but this looks good. Quite enjoy passionfruit 🙂 you tried zumbo’s passionfruit tart? Its great.

  • #6
    September 26th, 2013

    Wait does that bronzed top come just from baking the custard? I was expecting a torched creme-brulee type step but I don’t see that anywhere in the recipe! Is it really that easy?

  • September 26th, 2013

    Hi Erika, it really is that easy! Glad you’re enjoying the recipes on onebitemore 🙂

  • #7
    February 6th, 2014

    […] Passionfruit Delight! from One Bite More […]

  • #8
    February 19th, 2014

    Wow that looks mouth-wateringly good!
    Your photos are so good – arrgghhh I want to eat this dessert now 🙂

  • #9
    Captainginko
    March 27th, 2015

    Ok, I made it. Wow. Easy and awesome. Made it tonight with my 13 year old boy assisting for a dinner party tomorrow night. I like to make him do the technical things like using the food processor and whipping egg whites for the experience. Doubled the recipe. We used frozen passion fruit pulp and had about 1 1/4 cups so I added a couple extra eggs to compensate. The result was an absolutely creamy lushious custard with a thin cakey crust on top. Thank you so much for this recipe. xx From Canada

  • #10
    OLGA
    September 14th, 2015

    Thanks, havent made the passionafruit delight yet, but i enjoyed the commentary about your passionfruit experiences. Funny..

Shez