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Bo Friberg

Crème Brûlée: Passion Fruit Creme Brulee

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Preparation info
    • Difficulty

      Medium

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

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Method

  1. Add ½ cup passion fruit pulp, including the seeds (from about 8 passion fruit), to the custard base

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