How to make Passionfruit Crème Brûlée

Preheat oven to 150C.

Add the cream and vanilla bean paste into a large microwave safe bowl. Whisk together and microwave for 3 minutes.

Place the egg yolks and sugar into a large mixing bowl and whisk until the mixture thickens and goes pale (about 2-3 minutes).

Add the hot cream in a continuous, slow stream while whisking. Once combined, distribute the mixture amongst 4 ramekins.

Line the bottom of a deep oven dish with paper towels. Add the ramekins and fill the dish with water halfway up the ramekins.

Bake for about 50-55 minutes until just set. Remove ramekins from tray and set aside to cool. Place in fridge for at least three hours before serving.

To serve, sprinkle the demerara sugar on the brûlée, removing any excess, and caramelise using a blowtorch.

Equipment Needed

Spice Level: