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Passion fruit crème brulee

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02 SEPTEMBER 2010

Ingredients (makes 4)

  • 3 large passion fruit
  • 60g caster sugar
  • 3 egg yolks
  • 30ml milk
  • 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

Method

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 and 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.

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