Pineapple Passionfruit Pure Fruit Juice from Concentrate, divided
sweetened condensed milk (1/2 can)
Preheat oven to 325°F (160°C). Place sugar and 1/4 cup (60 mL) juice in a heavy saucepan. Stir to dissolve sugar. Bring to a boil, without stirring, over medium-high heat until mixture caramelizes to a golden brown, 10 to 12 min. Carefully pour caramel into eight 3-oz (90 mL) ramekins, swirling dishes to completely coat bottoms. Place ramekins in a roasting pan.
Whisk together eggs, remaining 1/2 cup (125 mL) juice, condensed milk, milk and vanilla until smooth. Divide mixture between ramekins. Carefully place roasting pan in oven and add enough hot water to roasting pan until it comes halfway up the sides of ramekins. Bake uncovered until set and a knife inserted in centre comes out clean, about 60 min.
Let cool; cover and refrigerate overnight. To serve, run a paring knife around the edge of each ramekin and carefully invert onto a plate.
For easy unmoulding, try dipping the base of the ramekins in hot water for 30 seconds.
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