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Desserts
Tropical/French
4 servings
30 minutes
1 hour
This spooky take on crème brûlée combines the creamy texture of cherimoya with the classic caramelized sugar topping. It’s a perfect dessert for Halloween, offering a hauntingly smooth bite with a crackly top and a subtle tropical flavor.
1 ripe cherimoyas (about ½ cup cherimoya pulp)
Zest of 1 Orange
2 cups heavy cream
4 large egg yolks
½ cup granulated sugar (plus extra for the brûlée topping)
1 vanilla bean, split lengthwise
Pinch of salt
Peel and seed a ripe Cherimoya. Separate pulp and purée with a fork until smooth. 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).
Serve your Ghostly Cherimoya Brûlée with spooky Halloween decorations, such as candy spiders or mini pumpkins, to enhance the haunted vibe.
Optional: Garnish with a thin slice of cherimoya or a sprinkle of powdered sugar shaped like a ghostly silhouette for an extra eerie effect.
