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I developed this recipe in partnership with milk. The inspiration came straight from my garden, where I have been harvesting passionfruit by the bucketful this summer. Passionfruit is intensely tart, tropical, and perfumed, and it needs something creamy and grounding to let its flavor really shine. Enter flan.
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A custard flan is built on the simplest ingredients: milk, eggs, and sugar. It is science at work. The proteins in milk and eggs set into a silky custard while the natural richness of dairy balances the fruit’s acidity. Here, fresh passionfruit juice is whisked into the custard, while the caramel base is made with whole passionfruit pulp and sugar, giving you that bittersweet tropical edge in every spoonful. A personally love the crunch of passionfruit seeds.
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The result is a flan that is smooth, fragrant, and vibrant. Milk tempers the sharpness of passionfruit without masking it, creating something greater than the sum of its parts.
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Passionfruit Flan
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup passionfruit pulp
- 2 tablespoons water
- 3 cups whole milk
- 3/4 cup granulated sugar
- 4 large whole eggs
- 3 large egg yolks
- 1/2 cup passionfruit pulp, strained
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a small saucepan, combine sugar and water. Cook over medium-high heat, just swirling the pot, until the syrup turns a deep amber (6–8 minutes).
- Carefully stir in the passionfruit pulp (it will bubble vigorously). Swirl until smooth.
- Immediately divide the caramel among 6 ramekins, swirling to coat the bottoms.
- Warm the milk in a saucepan over medium heat until just steaming.
- In a bowl, whisk eggs, yolks, sugar, vanilla, and salt until well combined.
- Slowly add the hot milk to the egg mixture while whisking constantly to temper.
- Stir in passionfruit pulp.
- Strain the custard through a fine sieve into a pitcher to catch any cooked egg bits and seeds.
- Pour custard into the caramel-lined ramekins.
- Place ramekins in a deep baking dish and fill the dish with hot water halfway up the ramekins.
- Bake at 325°F for 45 minutes, until the centers are just set but still slightly jiggly.
- Remove ramekins from the water bath, let cool, then chill for at least 4 hours or overnight.
- To serve, place in a bowl of warm water for about 1-2 minutes to loosen the caramel. Run a thin knife around each flan and invert onto a plate, letting the passionfruit caramel flow over the top.
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