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food

Passionfruit Crème Brûlée

Creamy passionfruit-infused crème brûlée that’s really easy to make, finished with a thin crispy layer of toffee sugar on top!

Ingredients

  • 500ml - 2 cups pure cream
  • 1 vanilla bean, split, seeds removed, but reserved
  • 180g egg yolks (about 10)
  • 100g - 1/2 cup castor sugar
  • 175g - 1/2 cup strained passionfruit juice
  • demerara sugar, to serve

Steps

  1. Preheat oven to 150C. Add the cream and vanilla bean paste into a large microwave safe bowl. Whisk together and microwave for 3 minutes.
  2. Place the egg yolks and sugar into a large mixing bowl and use a whisk to whisk until the mixture thickens and goes pale. It should take about 2-3 minutes. And yes, your arm will get tired…
  3. Add the hot cream in a continuous, slow stream whisking while you add it. Once it’s all in there distribute amongst 4 ramakins.
  4. Line the bottom of a deep oven dish with paper towels. Add the ramakins and fill the dish with water so that it goes half way up the ramakins. 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.
  5. To serve, sprinkle the demerara sugar on the brûlée, taking care to remove any excess, and caramelise using a blowtorch.