How To Make Passionfruit Crème Brûlée

Boil 400 ml of cream in a saucepan.

In a bowl, add 1/4 cup of caster sugar and separate 4 egg yolks from the whites.

Whisk the egg yolks and sugar together immediately to avoid lumps.

Slowly pour the hot cream over the egg yolk mixture while whisking to temper the eggs.

Place the mixture over a double boiler and whisk to thicken slightly.

Pass the mixture through a fine sieve to remove bubbles.

In ramekins, add equal amounts of passion fruit pulp from 4 passion fruits.

Pour the egg and cream mixture into the ramekins over the passion fruit pulp.

Place the ramekins in a baking tray and pour hot water into the tray until it reaches about a quarter of the way up the sides of the ramekins.

Bake in the oven for 15 to 20 minutes until there is a slight wobble in the center.

Remove from the oven and let cool slightly before transferring to the fridge for 2 to 3 hours to set.

Sprinkle caster sugar on top of each brulee and caramelize with a torch until golden brown.

Equipment Needed

Spice Level: