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Creme Brulee

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Passionfruit Creme Brulee

Published on August 25, 2021
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Cook Time: 75 minutes
Serving Size: 4 servings
    • 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
        • Preheat oven to 150C. Add the cream and vanilla bean paste into a large microwave safe bowl. Whisk together and microwave for 3 minutes.
        • 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…
        • Add the hot cream in a continuous, slow stream whisking while you add it. Once it’s all in there distribute amongst 4 ramakins.
        • 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.
        • To serve, sprinkle the demerara sugar on the brûlée, taking care to remove any excess, and caramelise using a blowtorch.


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