
- 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
- Crème Brûlée. Combine cream, milk, vanilla in a saucepan over medium heat.
- 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.
- Pour boiling water into the roasting tray until it comes halfway up the side of the ramekins.
- Pour the egg and cream mix into ramekins (175ml).
- 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.
- To serve, sprinkle the brown sugar on top of the Brûlée. Caramelise the top using a blow torch.
- Scoop out the passionfruit and scatter on top.
- Dust with icing sugar.
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