Instructions 

In a sauce pan, bring the cream to a simmer over medium heat. Continue cooking for 20 minutes.

Whisk egg yolks, passion fruit and sugar together.

Slowly whisk in cream and blend until smooth and well mixed.

Place 12 individual creme brulee dishes in a large baking pan in the oven.

Carefully pour about 140g of mixture into each dish.

Pour enough hot water in the baking pan to come about 3/4 inches up to the sides of the dishes.

Bake for about 40–50 minutes or until the custard seems firm and the center is slightly loose.

Remove dishes from the water bath and cool completely.

Cover each with plastic and refrigerate until ready to serve.

Before serving, spread 1 teaspoon brown sugar on each and glaze the creme brulee with a handheld propane torch or grill if you don't have one.