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Dessert
French
4 servings
7 hours
1 hour 20 minutes
6 tablespoons cherimoya
1 vanilla bean, split lengthwise
16 ounces heavy cream
Pinch salt
1/2 teaspoon orange zest
4 egg yolks
1/2 cup granulated sugar
1/4 cup granulated sugar (for top of custard)
Peel and seed a ripe Cherimoya. Separate pulp and chop very fine.
Preheat oven to 325°F.
Split vanilla bean down the center and scrape out seeds.
Combine cream, vanilla bean seeds and salt in a saucepan over medium heat. Simmer for 15 minutes.
Remove mixture from heat, add orange zest and cherimoya pulp, set aside.
In a mixing bowl, place the egg yolks and sugar.
Whisk by hand until just combined, then slowly pour in the warm cream mixture and mix thoroughly.
Place 4 ramekins in a large baking dish. Pour mixture into ramekins and fill almost to top.
Bake in a water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes to 1 hour or until set.
Remove Crème Brulee from water bath and allow to cool 30 minutes.
Refrigerate 6 hours or overnight.
Sprinkle 1 tablespoon of sugar over top of each custard. Place under broiler until sugar caramelizes (turns a light golden brown).
