PASSIONFRUIT CREME BRULEE

PASSION FRUIT CREME BRULEE

(Serves 5)

450 ml             Cream

6                      Egg yolks

80 ml               Castor sugar

90 ml               passionfruit pulp

                        Castor sugar for sprinkling

Method:

• Heat oven to 160ºC.
• In a saucepan, bring the cream just to boiling point.
• Beat egg yolks with castor sugar. Stir in the passionfruit pulp and then the hot cream. Mix well and skim off foam.
• Pour custard into 5 greased ramekins (divide equally)
• Set the ramekins in a large baking dish with enough hot water in it to reach halfway up the sides of the ramekins (a bain marie)
• Bake for ±25 minutes.
• Cool and cover with cling wrap. Chill in refrigerator overnight or for a few hours.

TO CARAMELISE:

• Sprinkle each custard with + 20ml castor sugar – to form a thin layer.
• Use a blowtorch to melt and caramelise the sugar. Move the torch evenly across the tops of the custards to keep the sugar from burning.
• The caramel will form a crisp layer on the custard