Passionfruit crème brûlée

We love a sweet treat at Birchwood House, and crème brûlée will always be a fan favourite! The texture can’t be beaten, and the smooth custard combines perfectly with the caramelised sugar topping. It’s also lightweight, making it a perfect pudding for the spring.

This time, we were inspired to add passionfruit, giving it a refreshing and tropical twist. Find the full passionfruit crème brûlée recipe below:

Ingredients

• 100ml passionfruit pulp
• 350ml cream
• 1 vanilla bean – split this lengthways, and scrape the seeds out with a knife
• 5 egg yolks
• 70g caster sugar
• Demerara sugar for dusting

Method

1. Preheat oven to 150 degrees.
2. Strain the passionfruit pulp.
3. Place the cream, vanilla bean and seeds in a saucepan over medium heat and simmer.
4. Whisk the yolks and caster sugar until pale and fluffy. Whisk in the passionfruit mixture, then slowly add the hot cream mixture.
5. Divide the mixture into 4 ovenproof ramekins.
6. Put the ramekins in a deep tray filled with hot water – the water should reach halfway up the ramekin sides.
7. Place in the oven and bake for 30 minutes – when it’s ready, there should be a slight wobble in the centre of the ramekin.
8. Remove the ramekins from the tray and place on a wire rack to cool for around 30 minutes. Then pop in the fridge and chill for 1 – 2 hours until set and cooled fully.
9. Add the passionfruit seeds over the top, before chilling for another 30 minutes.
10. Sprinkle the top of each ramekin with demerara suger, then toast with a blowtorch until golden.

Looking for a main meal option? We’re loving steak and kidney pudding at the moment!