Fruity

Passion fruit creme brulees
1. 

6 passion fruit, halved and pulp scooped out 
7 large egg yolks
150g caster sugar
400ml double cream
4 tbsp Cocoa Nibs
60ml milk

Preheat the oven to 140C

Put the passion fruit pulp into a large mixing bowl and add the egg yolks and half the caster sugar.

Whisk on high speed for 5 minutes or until the mixture is light and frothy.

Heat the cream, cocoa nibs and milk in a saucepan over a moderate heat, stirring occasionally, until almost to the boil. Pass the mixture through a fine sieve ond discard the nibs.

Gradually, add the hot cream to the passion fruit mixture, whisking continuously on a low speed until combined. Strain the custard through a sieve into a large jug, discarding the passion fruit seeds.

Put 8 x 3inch deep ramekins into a baking tin and pour in the custard mixture. Pour enough boiling water from a kettle into the tin until it reaches halfway up the sides of the ramekins. Bake for 35-40 minutes or until the custard is set but still slightly wobbly. Remove from the oven and leave to cool, then cover with cling film and chill for 2 hours or, preferably overnight.

To finish the brulees, sprinkle the remaining sugar in an even layer over each ramekin. Lightly spray the surface with water, which helps the sugar melt ond caramelise. Using a blowtorch, caramelise the sugar on top of each ramekin.

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