Passion fruit crème brulee

by 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


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.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To comment you must be registered at

Log in to comment