6 tablespoons Cherimoya
1 Vanilla Beans split lengthwise
16 ounces Heavy Cream
1/2 teaspoon Orange Zest
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Granulated Sugar (for top of custard)
Peel and seed a ripe Cherimoya. Separate pulp and chop very fine. Preheat oven to 325°F. Split vanilla bean down the center and scrape out seeds. Combine cream, vanilla bean seeds and salt in a saucepan over medium heat. Simmer for 15 minutes. Remove mixture from heat, add orange zest and cherimoya pulp, set aside. In a mixing bowl, place the egg yolks and sugar. Whisk by hand until just combined, then slowly pour in the warm cream mixture and mix thoroughly. Place 4 ramekins in a large baking dish. Pour mixture into ramekins and fill almost to top. Bake in a water bath (so water is about 2/3 up the side of ramekins) for about 45 minutes to 1 hour or until set. Remove creme brulee from water bath and allow to cool 30 minutes. Refrigerate 6 hours or overnight. Sprinkle 1 tablespoon of sugar over top of each custard. Place under broiler until sugar caramelizes (turns a light golden brown).