Guava Créme Brûlée

Ingredients

• 8 large egg yolks
• 1 cup heavy cream
• 1 cup frozen guava puree (available at Hispanic markets), defrosted
• Granulated sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    236 calories; 20 grams fat; 11 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 5 grams protein; 300 milligrams cholesterol; 26 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Heat oven to 300 degrees. Place a kettle of water over high heat, to bring to a boil. Put egg yolks in a mixing bowl, and set aside. Place cream in a small saucepan over medium heat, to bring to a simmer.
2. When cream simmers, remove it from heat. Whisk yolks vigorously, while adding cream in a slow, thin stream. (Do not add cream too quickly or mixture will curdle.)
3. Pour cream mixture through a fine mesh strainer into a bowl. Add guava puree, and stir until blended. Pour into six half-cup ramekins, and set in a small baking dish. Carefully add boiling water to come halfway up sides of ramekins. Bake until set, about 45 minutes. Remove ramekins from water, and allow to cool.
4. Just before serving, cover surface of each ramekin with a thin layer of granulated sugar. Caramelize sugar under a broiler or with a kitchen blowtorch, until light golden brown and crisp. Serve immediately.

1 hour