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Passion Fruit Flan

  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 9
  • Servings 4

Ingredients

For the Passion Fruit Juice Reduction:

1/2
cup of passion fruit juice

For the Caramel:

1
cup of sugar
1/3
cup of passion fruit juice

For the Custard:

1/2
cup of heavy cream
1/2
cup of half and half
3/4
cup of sugar
1/4
teaspoon of vanilla extract
3
large whole eggs
2
large egg yolks

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Always be careful when you work with caramel. Don’t let the caramel turn dark brown. If it does it will become bitter.

Flan is something I grew up eating at home. It was something that my mother only made on very special occasions, so it was a big deal. She made her flan ¨old school¨ with whole milk and eggs. I don’t use a pressure cooker to make my flan. It takes a little longer, but it comes out luscious and creamy. It’s different from my mother’s miraculous quivering egg and milk towers, but it is still delicious. My Passion Fruit Flan recipe is easy and perfect for special occasions, too. Passion fruit itself is a tricky fruit to work with because of its gooey consistency and large black seeds. If you would like to make your own passion fruit juice or reduction using fresh passion fruit, you most certainly can. But if you have trouble finding passion fruit because it is not in season, this recipe will work out perfectly. And the passion fruit caramel adds an extra special hint of the fruit to the dessert. So, next time you’re in the mood for some passion, try this recipe out and share the love.

Directions

  • 1 Pour the 1/2 cup of passion fruit juice into a small pot and bring it to a boil. Allow it to boil down until you reduce it to about 1/2 of what was originally in the pot - about 2 tablespoons. Set this aside and let it cool.
  • 2 Preheat the oven to 350°F. Put aside one 6 inch pan for the flan, and 1 large pan for the baño maria, or water bath, that you will cook the flan in.
  • 3 Pour the cup of sugar into a bowl, and add the 1/3 cup of passion fruit juice. Then place it over a medium flame. Stir the mixture constantly while the sugar melts. The sugar, which is now becoming caramel, will begin to turn into a golden color, and then into a golden brown. Take it off the heat before it begins to darken to a dark brown.
  • 4 Pour the caramel carefully into your 6 inch pan, and swirl it around so that it completely covers the bottom and sides of the pan. Set it aside to cool.
  • 5 Pour the heavy cream, half and half, 3/4 cup of sugar, vanilla extract and 1 tablespoon of the passion fruit reduction you made into a pot. Heat it until it comes to a mild boil and turn the heat off. As the milk, sugar, vanilla and passion fruit heats, beat the eggs and egg yolks well. When the milk is ready, pour a little bit of the milk into the eggs while whisking the eggs quickly. Continue to add the milk little by little, whisking the eggs the whole time. When you are sure the milk and eggs are well whisked, pour the custard mixture through a strainer into the pan with the caramel. Place the flan pan into the large pan, and carefully fill the large pan with water, about half way up the side of pan with the flan.
  • 6 Place the large pan into the oven. Cook approximately 45 minutes. Let the flan cool outside the oven, and then place it in your refrigerator to cool overnight.
  • 7 When you are ready to serve the flan, place a large round dish over the top of the pan and quickly invert it.

Flan is something I grew up eating at home. It was something that my mother only made on very special occasions, so it was a big deal. She made her flan ¨old school¨ with whole milk and eggs. I don’t use a pressure cooker to make my flan. It takes a little longer, but it comes out luscious and creamy. It’s different from my mother’s miraculous quivering egg and milk towers, but it is still delicious. My Passion Fruit Flan recipe is easy and perfect for special occasions, too. Passion fruit itself is a tricky fruit to work with because of its gooey consistency and large black seeds. If you would like to make your own passion fruit juice or reduction using fresh passion fruit, you most certainly can. But if you have trouble finding passion fruit because it is not in season, this recipe will work out perfectly. And the passion fruit caramel adds an extra special hint of the fruit to the dessert. So, next time you’re in the mood for some passion, try this recipe out and share the love.

Rate and Comment

María Amelia Bazdekis María Amelia Bazdekis
September 14, 2015

Flan is something I grew up eating at home. It was something that my mother only made on very special occasions, so it was a big deal. She made her flan ¨old school¨ with whole milk and eggs. I don’t use a pressure cooker to make my flan. It takes a little longer, but it comes out luscious and creamy. It’s different from my mother’s miraculous quivering egg and milk towers, but it is still delicious. My Passion Fruit Flan recipe is easy and perfect for special occasions, too. Passion fruit itself is a tricky fruit to work with because of its gooey consistency and large black seeds. If you would like to make your own passion fruit juice or reduction using fresh passion fruit, you most certainly can. But if you have trouble finding passion fruit because it is not in season, this recipe will work out perfectly. And the passion fruit caramel adds an extra special hint of the fruit to the dessert. So, next time you’re in the mood for some passion, try this recipe out and share the love.