Whoa! It’s been a while since I’ve updated this thing. The move to Germany, and all the transitioning that followed, has pretty much taken over my life. It’s about time I hop back into the kitchen and start tackling my ever-growing list of food experiments.

I’m still getting used to grocery stores here in Berlin, but as I become more fluent in German, grocery shopping is starting to feel less and less like a scavenger hunt every week.

It’s interesting to see what kinds of stuff that I’m so used to seeing at American grocery stores that are almost impossible to find here. Good-quality dark brown sugar, vanilla extract, ready-to-bake cookie dough, kale, cilantro, red onions, watermelon, ginger, green onions, fresh fish, a good cut of steak, pure peanut butter, and the list goes on.

But, on the bright side, in place of those items are the most delicious yogurts, freshly baked breads, smoked and cured meats straight from the butcher (just great charcuterie across the board), shelves of amazing Hefeweizen, rich and not-horrifically-processed chocolates, and all sorts of odd beverages I have yet to try.

Anyway, back to the recipe. My sister and brother-in-law went on their honeymoon to New Zealand a couple of months ago and brought back this freeze-dried passionfruit powder – a punch of pure passionfruit-iness, wonderfully preserved and packaged into this convenient pouch by the company “Fresh As”.

Fresh as? Fresh as what? Fun fact – apparently adding “as” to the end of an adjective is common slang in New Zealand (the most common phrase being “sweet as”). I guess the “as” just puts an emphasis on the adjective preceding it. Neat as! (Did I use that right?)

With this freeze-fried passionfruit powder came the following recipe. I added some of my own notes in there – tidbits of what I learned in the process of making it.

Easy to prep and super indulgent.

5 eggs
160g caster sugar
4 tbsp passionfruit powder
400ml cream
400ml milk
Fresh passionfruit halves for serving (optional)

1. Preheat the oven to 180°C.

2. Beat the eggs and sugar until thick, pale and creamy in a heatproof bowl. Stir in the passionfruit powder.



3. Heat the milk and cream until just coming to a boil.

4. Whisking continuously, add a little of the hot cream and milk to the egg mixture to make it runny and then add the remainder. Note: Make sure you don’t add the hot cream too quickly – you want to temper the eggs, not cook them!

5. Mix well and pour into 6 individual 200ml capacity ramekins or cups. Place the ramekins or cups in a roasting pan and pour enough hot water around the ramekins or cups so that it comes halfway up them. Tip: I first ran the custard through a sieve, just to double-check the consistency and make sure I filter out any clumps that may have occurred in the process.



6. Place in the oven until set. (About 30 minutes)

7. Remove from the oven. Take the ramekins or cups out of the water bath and cool. Cover and place in the fridge to chill. Note: I found that the longer the custard chilled, the better it tasted and set up. I’d recommend leaving it in the fridge overnight before eating.

8. Serve with passionfruit halves if desired. Serves 6.


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