Tuesday, 28 February 2012

Passion-fruit Creme Brulee

This is a great dish, can be altered to contain different flavours. But today i'm doing passion-fruit. This recipe makes 6 decent sized creme brulees and to accompany these your could serve the shortbread from earlier, you don't have to is just a suggestion.

500ml Cream
250ml Milk
113g Sugar
1 Vanilla Pod/Vanilla essence will substitute about 1 tbsp

8 Egg Yolks
4 passion fruit


  1. Pre-heat the oven to 150/gas mark 2
  2. Prepare the ramekins (make sure they are clean and if possible all the same size)
  3. Infuse the milk, cream and sugar with the vanilla in a pot/saucepan and allow to boil.
  4. when the mixture has come to the boil, add to the egg yolks and whisk vigorously!
  5. return the mixture to the saucepan and back on the heat, keep whisking until you feel the mix has thickened slightly too much and you will scramble it!
  6. Pass through a strainer and into a clean container, you could retain the mix by cooling down completely in cold water and storing in the fridge. 
  7. If using immediately, strain and ladle equal amounts into each ramekin, in each ramekin should be a teaspoon to a tablespoon of passionfruit then put in a deep tray and fill the tray up to 2/3 (in height of the ramekins) with water.
  8. Cook for 18/20 mins, to check wobble the brulees and if it appears set around on top it is done if not return to the oven for a further 5 minutes than check again.
  9. Put on a wire tray to cool, and leave in the fridge until your ready to serve.
  10. To serve, sprinkle with brown sugar and caramelise with a blow torch, careful not to burn the sugar, *dust with some icing sugar, chop a strawberry in half and serve with the shortbread. 



  1. Where's the passion-fruit in your'Passion-fruit Creme Brulee'??

  2. I have edited the above recipe and filled in the passion fruit, you put a teaspoon to a tablespoon of passim fruit in the bottom of the ramekins and then fill them. My apologies for this error

  3. Thank you and no worries!