(Serves 5)

450 ml             Cream

6                      Egg yolks

80 ml               Castor sugar

90 ml               passionfruit pulp

                        Castor sugar for sprinkling


  • 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.


  • 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




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