ORANGE AROMATIZED CREME BRULEE with papaya pulp

We all know what creme brulee tastes like, so why not try it in a different way? To make it more fresh and fragrant, I added papaya pulp. This fruit will make your dessert more exotic and appealing, surprising those who expect the “usual” creme brulee.

• 1 pint (500 ml) whipping cream
• 1^1/2 cups (200 gr) papaya pulp
• 1 orange
• 6 eggs
• 1 vanilla bean
• 3/4 cup (150 gr) caster sugar

Preheat oven to 355 °F

Papaya pulp

Peel the papaya, remove the seeds and the membrane that coats them reduce 200 g of pulp into cubes of about 1/4 inch off the side. Season the cubes with 2 tbsps of sugar and let them macerate in a glass or ceramic bowl.

Flavor the cream 

Pour the cream into a saucepan along with the seeds and vanilla bean, zest of about 1/5 an orange and 4 tbsps of diced papaya. Cook on low heat until the mixture begins to boil, then immediately turn off the heat and let cool for a few minutes.

Eggs, sugar and cream 

While the cream cools, mix 6 egg yolks and 90 g of sugar with the help of a whisk. Carry out this procedure slowly and by hand, and stop as soon as the mixture is well blended: the yolks are not to be whipped.

Now, sift the cream with a sieve, eliminating the vanilla bean and orange zest, put the papaya cooked in cream into the mixer. Blend the mashed papaya and cream with the eggs and sugar, stirring with a whisk to obtain a homogeneous mixture. Line the bottom of 4 ceramic baking cups of approx. 3/4 cup (170 ml) with the remaining diced papaya (don’t worry if once the mixture is poured they tend to rise) continue to stir the mixture until ready to pour into the baking cups.

creme brulee in the oven!

Now, pour the mixture into the baking cups, fill them up to about 1 cm from the edge, then place on a baking tray and cover in boiling water up to three quarters of their height. Cook in the oven in bain-marie at 355 °F for about 1 hour. When the surface of the cream will begin to brown, turn off the oven, open the door and let cool, then refrigerate for at least 30 minutes.

Fire and flames!

Just before serving, cover the surface with granulated sugar a few millimeters deep and proceed with the caramelization with a kitchen torch/strong>. Start from the edges and maintain the flame even. Stop every 3-4 seconds and rotate the baking cups to distribute the caramel, being careful not to burn the sugar. Once the sugar has developed a golden and firm crust, serve immediately.

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ITALIAN LEMON SEMIFREDDO COVERED WITH MERIGUES

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