Passionfruit and White Chocolate Creme Brulee

1. 1

   BRING the cream to boiling point in a saucepan.

2. 2

   Remove from heat and stir in chocolate to melt.

3. 3

   Whisk in the PHILLY and yolks until smooth then add the strained passionfruit pulp and reserved seeds.

4. 4

   POUR the mixture into 4 x 1/2 cup capacity ramekins.

5. 5

   Cook in a water bath in a very slow oven 120C for 3040 minutes or until just set.

6. 6

   Cool and chill overnight.

7. 7

   PLACE the ramekins in a baking dish and sprinkle each with demerara sugar.

8. 8

   Cook under a hot grill until sugar caramelises.

9. 9

   Serve immediately.

10. 10

    HANDY TIP: Ensure the PHILLY is well softened to prevent lumps in the custard mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.