Passionfruit crème brûlée

passionfruit crème brûlée



1.Preheat oven to 180°C (160°C fan-forced).
2.Combine passionfruit, egg yolks, egg, caster sugar and rind in medium heatproof bowl.
3.Bring coconut cream and milk to the boil in small saucepan. Gradually whisk hot cream mixture into egg mixture. Place bowl over medium saucepan of simmering water; stir over heat about 10 minutes or until custard thickens slightly.
4.Divide custard among four deep ½ cup (125ml) heatproof dishes. Place dishes in medium baking dish; pour enough boiling water into baking dish to come halfway up sides of small dishes. Bake about 40 minutes or until custard is set. Remove custards from water, cool. Cover, then refrigerate 3 hours or overnight.
5.Preheat grill.
6.Place custards in shallow flameproof dish filled with ice cubes. Sprinkle each custard with 1 teaspoon brown sugar; using finger, gently smooth sugar over the surface of each custard. Place dish under grill until sugar caramelises

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead.


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