The Dishes

Passionfruit Crème Brûlée

Prep time: | Cook time: | Serves 1

  • 2 passionfruit
  • 1/2 cup brown sugar (loosely packed)
  • 600ml fresh cream
  • 125ml full cream milk
  • 6 egg yolks (XL eggs)
  • 100g caster sugar
  • 1 vanilla bean
  1. Crème Brûlée. Combine cream, milk, vanilla in a saucepan over medium heat.
  2. Remove from heat when it just started to boil. In a mixing bowl, whisk egg yolks and sugar until pale and gradually add the hot cream while whisking continuously.
  3. Pour boiling water into the roasting tray until it comes halfway up the side of the ramekins.
  4. Pour the egg and cream mix into ramekins (175ml).
  5. Preheat oven to 110C with no fan, cook for approximately 30 minutes. Let cool down in the hot water tray to room temperature, then place in the fridge to chill.
  6. To serve, sprinkle the brown sugar on top of the Brûlée. Caramelise the top using a blow torch.
  7. Scoop out the passionfruit and scatter on top.
  8. Dust with icing sugar.
This entry was posted in Desserts, The DIshes. Bookmark the permalink.