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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Tangy Passion Fruit Custard

Tangy Passion Fruit Custard

by Sarah Pope / Feb 21, 2023 / Affiliate Links ✔

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Passion fruit custard is a Brazilian-inspired delight that is a creamy, sweet, and tangy treat that is the perfect ending to any meal.

ramekins of passion fruit custard on tablecloth

I was gifted a couple dozen passion fruits last week from the robust vine growing in a friend’s backyard.

We enjoyed a few right away (cut one in half and scoop out flesh, juice, and seeds with a spoon).

However, I knew we probably wouldn’t eat so many before a few went bad.

So, I baked passion fruit custard to use up a bunch at once. This variation is a tangy alternative to my basic egg custard recipe.

My method for extracting the passion fruit juice for the custard below uses a fine mesh cheesecloth.

To save you some grief, extracting passion fruit juice this way is far easier than other methods. It is similar to separating whey from clabbered milk.

passionfruit custard in a white ramekin
5 from 2 votes
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Tangy Passion Fruit Custard

Passion fruit custard is an easy-to-make, Brazilian-inspired delight that is a creamy, sweet, and tangy ending to any meal.

Course Dessert
Cuisine Brazilian
Keyword baked, creamy, easy, healthy, seasonal, sweet, tangy
Prep Time 15 minutes
Cook Time 20 minutes
Topping 5 minutes
Total Time 35 minutes
Servings 4
Calories 177 kcal
Author Sarah Pope

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup cream
  • 3 eggs
  • 1/4 cup evaporated cane sugar
  • 1/2 cup passion fruit juice from 12-15 passion fruit

Topping

  • 1/3 cup passion fruit pulp and seeds
  • 1/4 cup evaporated cane sugar

Instructions

  1. Preheat the oven to 400 °F/ 200 °C

  2. Line a medium-sized bowl with a fine mesh cheesecloth.

  3. Slice 12-15 passion fruit in half and scoop out the seeds and pulp into the middle of the cheesecloth.

  4. Gather up the ends of the cheesecloth and gently squeeze the end with the pulp and seeds so that the juice drizzles out into the bowl. Roughly a dozen passion fruit will produce 1/2 cup juice.

  5. Set the remaining seeds/pulp in the cheesecloth aside for the topping.

  6. Whisk the milk, cream, eggs, and sugar together in a medium bowl until well combined.

  7. Slowly blend in the passion fruit juice.

  8. Pour the mixture evenly into four 4-ounce ramekins.

  9. Bake in preheated oven for 20 minutes or until light golden on top.

  10. Remove ramekins from the oven and let cool for 5 minutes.

  11. Drizzle the top of each ramekin with one or two teaspoons of (optional) topping and serve immediately.

Passion Fruit Syrup Topping

  1. While the custard is baking, combine passion fruit seeds and pulp with sugar in a small saucepan.

  2. Cook, over medium-low heat, until the sugar dissolves and the mixture starts boiling.

  3. Turn the heat to low and continue cooking for another minute or two to thicken the sauce slightly.

  4. Remove pan from heat, set aside, and let the sauce cool until custards are finished baking.

Nutrition Facts
Tangy Passion Fruit Custard
Amount Per Serving (1 ramekin)
Calories 177 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 172mg57%
Sodium 79mg3%
Potassium 134mg4%
Carbohydrates 19g6%
Sugar 12g13%
Protein 7g14%
Vitamin A 242IU5%
Calcium 74mg7%
* Percent Daily Values are based on a 2000 calorie diet.
white ramekins of passion fruit custard with puree topping
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Category: Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. C Doughty

    Feb 22, 2023 at 12:14 am

    5 stars
    BTW, the recipe sounds delicious!!

    Reply
  2. C Doughty

    Feb 22, 2023 at 12:12 am

    5 stars
    Hi, Sarah,

    Just curious, Why the passion fruit seeds? I try my best to avoid lectins and would love to hear your take on this. Thanks in advance!

    Reply
    • Sarah Pope

      Feb 22, 2023 at 9:22 am

      The seeds are tasty and add a lovely texture combo to the dessert.

      You can leave the seeds out if you like …. however, the passion fruit syrup topping is cooked, so any lectins in the seeds are deactivated.

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