Passion Crème Brûlée

Crème brûlée, French for "burnt cream". It has always been one of my favourite all-time dessert, simply consist of rich custard base topped with a contrasting layer of hard caramel.

I was introduced to passionfruit crème brûlée a couple of years ago when a close friend invited my husband & I over for dinner. She bought mini passionfruit crème brûlées from her local Pâtisserie and I feel in love with it ever since.

Over the weekend, I decided to treat myself with a homemade passionfruit crème brûlée. Why passionfruit instead of the classic vanilla crème brûlée? Well lately I have been very obsessed with passionfruits. The flavour is so intense that as you cut through it, the sweet & sour aroma immediately fills up the room.

Serves 2

Ingredients:
250gr of good quality thick/double cream
30ml of full cream milk
2 egg yolks
1 passionfruit
1 tablespoon of caster sugar (you can put an extra 1-2 tablespoons if you prefer it to be sweeter)
1 tablespoon of brown sugar (for the caramelized top layer)

Method:
1. Cut the passionfruit in half and, using a teaspoon, scoop the fruit & seeds out and put it through a sieve. Keep the seeds if you want to put them in the custard for a crunchy texture or else you can throw them away.
2. Put the passionfruit juice in a large mixing bowl together with the egg yolks and caster sugar. Using an electric hand mixer whisk on a medium speed until the mixture is frothy and pale in colour.
3. Meanwhile, heat the cream and milk in a saucepan over a small heat. Whisking now and then, until hot but ensure not to boil it.
4. Now with the whisk on a slow speed, slowly add the hot cream into the passionfruit mixture and blend well.
5. Fill the custard into two(2) ramekins, put the ramekins into the roasting tin and fill the tin with boiling water to about halfway up the sides of the ramekins.
6. Cook them gently in the oven for 40 minutes in 150 degrees C. They are ready when the custard is set but still wobbles when you move them gently.
7. Remove them from the oven and allow to cool, then cover them with cling wrap and chill in the fridge overnight.
8. When you are ready to serve, sprinkle each ramekin evenly with the brown sugar. Feel free to sprinkle more brown sugar if you prefer a thick layer of caramel.
9. Now use the blowtorch to melt and caramelize the sugar. It will start to bubble and melt, and ready to serve once it turns to a dark brown colour.