Passion fruit creme brulee

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.