Serves: 4 | Preparation Time: 20 min
- 60g caster sugar
- 3 egg yolks
- 30ml milk
- 4 good sized passion fruit.
- 300ml double cream (I use a 284ml tub normally and add a splash more milk)
- Demerera or caster sugar for glazing
- A few drops of vanilla essence
Pre-heat your oven to 120°C.
Beat the sugar and eggs together until light and golden.
Bring the milk, cream and vanilla up to boiling point in a pan. Remove from the heat and pour a little at a time on to the egg mixture, whisking carefully as you go. Strain.
Mix a teaspoon of sugar into the pulp and then mix into the bruleee mix.
Pour the liquid into ramekins.
Cook in a bain marie filled to about two thirds up the ramekins in the oven for around 30-40 mins until just starting to set. Cool and then chill for a few hours.
To serve, sprinkle with a pinch of sugar and glaze with the blowtorch or under a grill until golden brown. Allow to set for a moment or two before serving.