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1
Preheat oven to 300 degrees F.
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2
Gently bring the cream to a boil in medium-size heavy saucepan over medium heat, stirring it often.
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3
In a medium bowl, whisk together the egg yolks and sugar, and then add the passion fruit puree to the egg mixture.
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4
Pour 1/2 of the boiling cream into the egg mixture to temper it.
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5
Remove the pan of cream from the heat.
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6
Then return the tempered egg mixture back to the cream, and whisk to combine.
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7
Return the pan to the heat, and continue to heat it until it reaches 180 degrees F on a candy thermometer.
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8
Strain custard through a sieve into a pitcher-like container that you can easily pour from.
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9
Place 4 ramekins on a sheet tray.
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10
Divide the custard evenly among the ramekins, and place in the oven.
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11
Fill the pan half-way up the sides of ramekins with hot water.
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12
Bake for 10 minutes, and then turn the pan around, and bake for 15 minutes more, or until set.
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13
Remove from the oven, and let cool to room temperature in a water bath.
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14
Chill for at least 2 hours.
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15
Generously sprinkle the tops of the creme brulee with sugar, and then caramelize with a kitchen torch.
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16
If you do not have a kitchen torch, then place ramekins under the broiler for 1 to 2 minutes until sugar caramelizes.
