LILKOI (PASSION FRUIT) CREME BRULEE

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

What exactly is crème brulee? It is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is usually served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings, like this version.

I decided to try a lilikoi version; for one, we have a lot of lilikoi juice on hand (passion fruit), and two, why not? Also, Lilikoi has such a fantastic flavor, and I knew it would work well in a Brulee.

Crème Brulee is one of those desserts that can sound complicated and intimidating but really is quite simple. It comes together quickly with just a few simple ingredients. Probably the hardest part is being patient while it chills in the refrigerator.

STEPS TO MAKING LILIKOI CREAM BRULEE

Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.

In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.

Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.

*Raising the temperature of the eggs slowly (tempering the eggs) prevents them from cooking or curdling when a hot liquid is added, which could leave bits of cooked eggs forming in the dessert (think scrambled eggs). Also, tempering your eggs helps to create a silky, smooth texture.

Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
Pour the cream mixture evenly into the ramekins. Next, carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath.

Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.

Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.

**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely (do not walk away from the oven); the sugar can burn quickly.

Lilikoi Creme Brulee

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

5 from 1 vote

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Prep Time 20

Cook Time 1

Chill Time: 3

Total Time 4 20

Course Dessert

Servings servings

Equipment

8 ounce Ramekins (you can use 6 ounce ramekins and get 5 servings)

Ingredients

5 egg yolks
½ cup granulated sugar, plus more for topping
½ cup fresh lilikoi juice, (if using store-bought lilikoi juice, make sure no sugar has been added)
1 ¾ cups heavy cream

Instructions

Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.
In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.
Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.
Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
Pour the cream mixture evenly into the ramekins (ramekins should be arranged in a baking dish). Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. Careful not to get any water in the cream Brulee. **It helps to use a kettle or pitcher to pour the water.
Being careful not to spill the water, place the pan with the ramekins into the oven. Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.
**Be sure to let the custard set for at least three hours in the refrigerator before brûléeing the top; otherwise, you'll end up with soupy custard.
Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely; the sugar can burn quickly.
Serve within two hours of caramelizing the sugar.

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LIME BARS

If you love lemon bars, then you’ll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance between sweet and tart!

I am a huge fan of lemon bars! So when my husband bought a large bag of limes from Costco, I knew just how to use them. So over the next few days, I put together a delicious lime bar recipe.

I decided to add lime zest to both the shortbread and the custard to really capture the delicious flavor of the limes. I enjoy my lemon and lime bars to be a little tangy and not too sweet. And these bars balance the two perfectly.

The shortbread is a sweet, buttery base for these delicious bars and sturdy enough to hold the extra thick custard layer. And don’t forget to top these delicious bars off with a dusting of powdered sugar.

How to Make Lime Bars:

Lime bars are quite easy to make, with a few simple steps.

Preheat the oven to 325°F.
Prepare the 9×13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

Combine the melted butter, sugar, vanilla, lime zest, and salt in a medium bowl. Then add the flour and stir until completely incorporated.
Using your hands, press the crust firmly into the pan in an even layer.
Bake for 20-22 minutes or until the edges just begin to brown slightly. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This step helps the filling hold better to the crust.

Filling:

Sift the sugar and the flour together in a large bowl. This step helps to create a smooth, creamy custard. Next, whisk in the eggs, lime juice, and lime zest. Whisk until thoroughly combined.
Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.

Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
Don’t forget to dust your bars with powdered sugar before serving them.

The Problem with Powdered Sugar (confectioners’ sugar)

If you use powdered sugar very often, you know just how finicky it can be. Within minutes a perfectly dusted dessert can go from stunning to sloppy, and all of the powdered sugar can disappear right before your eyes. This is especially true if your dessert is moist, like these bars.

If your dessert presentation is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s almost completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This is a baker’s dream come true!! Well, it is for me at least…

This type of powdered sugar tastes just like the regular kind you get at the grocery store, but it’s less prone to dissolving. The ingredient list includes several added ingredients like palm oil and cornstarch. Non-melting powdered sugar can be rather pricey, so I only use it for desserts that need to look pretty. I use regular powdered sugar if I’m mixing it into a dessert or making a glaze or frosting. When buying non-melting powdered sugar, make sure it says “non-melting” on the outside of the container. It can also easily be purchased online.

Lime Bars

If you love lemon bars, then you'll love these lime bars. Made with a shortbread crust and topped with a delicious lime custard with the perfect balance of sweet and tart!

4.88 from 8 votes

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Prep Time 15

Cook Time 45

Chilling Time 3

Total Time 4

Course bars, Dessert

Servings bars

Ingredients

Shortbread Crust

1 cup (2 sticks) unsalted butter, melted
½ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon lime zest
½ teaspoon salt
2 cups all-purpose flour

Lime Filling

2 cups granulated sugar
6 tablespoons all-purpose flour
6 large eggs
2 teaspoons lime zest
1 cup fresh lime juice
optional: confectioners' sugar for dusting finished bars

Instructions

Preheat the oven to 325°F.
Prepare the 9x13-inch pan by lining it with parchment paper, leaving an overhang on the sides to make it easier to remove the bars after they have cooled.

Crust:

In a medium bowl, combine the melted butter, sugar, vanilla, lime zest, and salt. Then add the flour and stir until completely incorporated.
Using your hands, press the crust firmly into the pan in an even layer.
Bake for 20-22 minutes or until the edges begin to lightly brown. Remove from the oven. Poke the crust lightly with a fork, piercing the top but not going all the way to the bottom. This helps the filling hold better to the crust.

Filling:

Sift the sugar and the flour together in a large bowl. Whisk in the eggs, lime juice, and lime zest. Whisk until completely combined.
Pour carefully over the warm crust and return to the oven. Bake the bars for 22-25 minutes or until the center is set and no longer jiggly. Test by tapping the side of the pan.
Remove the bars from the oven and allow them to cool completely at room temperature (about 2 hours). Once cooled to room temperature, place the bars in the refrigerator to chill for another 2 hours.
When you are ready to cut the bars, pull up on the parchment paper and place the bars on a cutting board. Using a knife, cut the bars, wiping the knife off with a damp paper towel after each slice. Return to the refrigerator until ready to serve.
Optional - Dust with confectioners' sugar before serving (See notes)
Store leftovers in the refrigerator for up to 1 week.

Notes

Non-melting confectioners' sugar: If the presentation of your dessert is important or it needs to be pretty for any length of time (more than five minutes), you can purchase non-melting powdered sugar that will literally never melt. It’s pretty much completely unaffected by moisture, meaning it can sit on top of a moist dessert for several hours without dissolving. This type of powdered sugar tastes just like the kind you get at the grocery store, but it’s less prone to dissolving. When buying non-melting powdered sugar, make sure it says "non-melting" on the outside of the container. It can also easily be purchased online.

Freezing Bars: Cut the chilled bars (do not use confectioners' sugar), place them in a freezer bag or airtight container and freeze for up to 6 months. When you are ready to eat them, thaw them in the refrigerator, then dust with confectioner's sugar.

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CLASSIC EGG SALAD

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!

Every year around this time, I find myself with a bounty of brightly colored Easter eggs that need to be used – I just have a hard time throwing out perfectly good food! Of course, my kids eat some of the eggs, usually their favorite ones, but I always need to find a way to use the rest. So, without fail, I will make egg salad sandwiches. It’s such an easy and quick way to use up all those eggs! And everyone in my house loves this egg salad recipe, so it’s a win-win!

But honestly, you don’t have to wait for Easter to make this classic egg salad. It is just too delicious to have only once a year – not to mention it is incredibly easy. In about 25 minutes, you’ll have a delicious, protein-packed lunch, snack, or appetizer!

How to Boil the Perfect Egg Every Time!

Step 1: Place eggs in the bottom of a saucepan.

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

Making Egg Salad:

Once the eggs are boiled, you are almost done!

Chop the eggs, don’t dice them; you want some texture to egg salad.
Measure out 2 tablespoons of relish and drain off any excess liquid. It makes your egg salad runny if you add too much liquid. But, don’t worry; you will still get the tangy punch of flavor from the relish.
Add all the ingredients; Miracle Whip, mustard, relish, salt, and pepper (mince the parsley if using) and gently fold everything together.

That’s it! I told you it was easy.

This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
It also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
Serve with your favorite crackers for a delicious side dish or snack.

Classic Egg Salad

Egg salad is a classic recipe that is always a crowd-pleaser! Amazingly creamy and packed with flavor. Perfect for sandwiches, bite-sized appetizers, or served with crackers!

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Prep Time 10

Cook Time 12

Course Salad

Servings servings

Ingredients

6 hard-boiled eggs
4 tablespoons Miracle Whip
2 teaspoons yellow mustard
2 tablespoons sweet relish
¼ teaspoon salt, or more to taste
¼ teaspoon black pepper
1 tablespoon fresh minced parsley, (optional)
paprika for garnish, (optional)

Instructions

Boil 6 eggs (*see notes below), peel, and chop.
Measure out the 2 tablespoons of relish and drain off any excess liquid.
Add all the ingredients to the chopped eggs and gently fold together. Taste and add more salt if needed.
Serve in a standard sandwich, an open-faced sandwich, or serve with crackers.
Store in an air-tight container for up to 3 days.

Notes

This recipe works great as a standard sandwich filler. Just add lettuce or spinach and top with egg salad.
This also works great for open-faced sandwiches (like in my pictures). I would recommend lightly toasting the bread (either French bread or baguette, sliced thin), then add a piece of lettuce and top with the egg salad. Garnish with minced parsley and paprika.
Serve with your favorite crackers for a delicious side dish or snack.

How to Boil the Perfect Egg:

Step 1: Place eggs in the bottom of a saucepan.

Step 2: Fill the pan with cold water, 1 inch above the eggs.

Step 3: Bring the water to a rapid boil on the stovetop over high heat.

Step 4: Once the water comes to a boil, cover the pan with a lid and remove the pan from the heat. Do not lift the lid. Set a timer for 12 minutes.

Step 5: Fill a large bowl with ice and water.

Step 6: When the eggs are done, use tongs to remove the eggs from the hot water and immerse them gently into the prepared ice water to cool for about 10 minutes.

Step 7: Gently tap the eggs against a hard surface and peel away the shell. Rinse the egg under cold water to remove any bits of shell.

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THE BEST FRENCH TOAST

This recipe calls for French bread dipped in a batter flavored with brown sugar and cinnamon. This makes for a thick, indulgent French toast that keeps you reaching for more! Perfect to kick-start your day!

French toast is such a classic morning breakfast treat. And there is good French toast, and there is great French toast. This is definitely great french toast! What makes it so great? I think it’s that I use thick real French bread. There is a lot of bread to soak up the yummy, flavorful egg batter, and you end up with a super soft, super moist, delectable French toast.

Do you have to use French bread?

Honestly, no! I’ve used this same recipe with a standard loaf of store-bought bread, and guess what? It’s still great! I’ve also used brioche, which is bread made with lots of eggs, milk, and butter, so it’s a very rich and hearty bread but makes great French toast.

The recipe amounts and instructions are for a loaf of French bread, so if you are using regular bread or even brioche, you might not need as much egg batter. You could always cut the recipe in half, and being so quick and easy, you could whip up a little more batter should you need more. If you are using regular bread or brioche, you do not need to soak the bread, just dip it in the batter bowl, flip it over a few times, and put it on the griddle.

I cut the bread into 1-inch thick slices and place the pieces of bread in a 9 x 13 pan or a large baking sheet with edges. If you use a 9 x 13 pan, you may need to soak the bread in batches. If that is the case, only pour half of the egg mixture into the pan at a time.

Whip up the egg mixture by adding all the ingredients to a medium-size bowl and mix with a whisk or hand-held mixer. Once the egg batter is mixed well (it should be foamy), pour it evenly over the bread.

Allow it to soak for a few minutes, then flip the bread over. I usually soak it for about 10 minutes. Your bread should be saturated with the egg batter, and the crust softened.

While the bread is soaking, preheat the griddle to 325°F. If you are using a pan on the stovetop, heat on medium with a bit of butter in the pan. The bread will be heavy, and I find sometimes it’s easier to transfer the bread from the baking dish to the griddle with a spatula (the same one I’ll be flipping the bread with). Cook the French bread for 1 1/2 to 2 minutes or until golden brown; flip, and cook on the other side until golden brown. Make sure you are cooking it long enough that the egg in the center of the bread is cooked.

Serve warm with butter, syrup, and fresh fruit. Enjoy!

This is my favorite breakfast griddle:

If you have extra egg batter, don’t toss it!

Occasionally I have extra egg batter leftover. Instead of wasting it, I scrabble it. When I am done making my french toast, I pour whatever batter is left onto my griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs! Give it try!

The Best French Toast

This recipe calls for french bread dipped in a batter flavored with brown sugar and cinnamon. This makes for a thick, indulgent french toast that keeps you reaching for more! Perfect to kick-start your day!

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Prep Time 15

Cook Time 10

Course Breakfast

Servings people

Ingredients

1 loaf of French bread
6 eggs
3/4 teaspoon salt
2 tablespoons brown sugar, packed
2 teaspoons cinnamon
2 teaspoons vanilla
1 ½ cups milk

Instructions

Whisk all of your French toast ingredients together until completely blended and foamy.
Slice the French bread into 1-inch thick slices.
Lay bread in a shallow baking dish (9x13 pan or large baking sheet). Pour batter over bread. Let bread sit for about 10 minutes, flipping once or twice. The bread should be saturated, and the tough crust should begin to soften.
Preheat a griddle to 325°. (If you are using a pan and stovetop, see notes.)
When the bread is ready, carefully move to preheated griddle or pan. The bread will be heavy and will tear if you're not careful.
Cook for 1 ½ or 2 minutes (until golden brown), and flip. Cook on the other side for 1 ½ to 2 minutes or until golden. Be sure to cook it long enough that the egg in the middle of the bread is cooked. You can flip several times to give the egg in the middle of the bread more time to cook. Just be careful not to burn the bread. (If using thinner bread, the cooking time will be shorter).
Serve warm with butter, syrup, and fresh fruit (optional).

Notes

The number of people this recipe will serve depends on the bread you use and how thick you cut your bread. If you are using regular sliced bread, the recipe will make A LOT more French toast. Adjust accordingly. If in doubt, make less egg batter. It is very easy to whip up a little more if you need.
If using regular bread, DO NOT soak. It will not hold up. Instead, simply dip the bread, flipping it a few times, and then place it on the griddle.
If you are using French bread, you want the bread to be saturated.
Stove Top: Melt a little butter in your pan over medium heat. Add the bread, (don't overcrowd), cook until golden brown (1 1/2 - 2 minutes), flip, and cook the other side.
If you have extra egg batter, don't throw it out; scrabble it. When you are done making the french toast, pour whatever batter is left onto the griddle and scramble the egg batter. It makes the softest, sweetest, most scrumptious scrambled eggs!

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