Passionfruit & White Chocolate Creme Brulee

10 Mins

Prep time

50 Mins

Cooking time

Serves 4

What you need

BRING the cream to boiling point in a saucepan. Remove from heat and stir in chocolate to melt. Whisk in the PHILLY and yolks until smooth then add the strained passionfruit pulp and reserved seeds.
POUR the mixture into 4 x ½ cup capacity ramekins. Cook in a water bath in a very slow oven 120°C for 30-40 minutes or until just set. Cool and chill overnight.
PLACE the ramekins in a baking dish and sprinkle each with demerara sugar. Cook under a hot grill until sugar caramelises. Serve immediately.

More recipes you will love