This weekend I have decided t revisit some of the recipes I have included on my recipe book back in 2009. I adore this simple créme brûlée, which becomes even more special when passion fruit pulp is added. This made me realise another book is due! Watch this space!
Passion Fruit brûlée/Brûlée de Maracujá
300 ml of double cream
3 egg yolks
2 passion fruits (only the pulp)
3 tbsp of caster sugar
Pre-heat the oven at 180 °C. Prepare a bain-marie by filling a tray halfway with hot water.
Place the cream with the vanilla pod in a pan and let it simmer till little bubbles start to appear on the sides. Remove from the heat ahd let it cool down. Remove the vanilla pod and scrape de seeds off it. Meanhwhile, whisk the eggs with the sugar, the passionfruit pulp and the vanilla pod seeds. Mix in the cream and sift the mixture into a jug. Pour into ramekins and place them in the bain-marie. Bake for 25 minutes. Remove from the oven and let them cool completely before place in the fridge overnight. Before serving, sprinkle with caster sugar and using a blowtorch, caramelise the top. Serve.