Passion fruit crème brûlée



4 egg yolks

85g caster sugar

450ml double cream

1 vanilla pod, split and seeds scraped

140g passion fruit purée

50g caster sugar for the brûlée topping


  1. Preheat the oven to 160C
  2. In a bowl, whisk the egg yolks and caster sugar until they are pale in colour and thick
  3. Add the cream and passion fruit purée and mix until thoroughly combined
  4. Add the vanilla to the passion fruit cream and mix well
  5. Pour the mixture into 6 ramekins and place them into a roasting tin or deep baking tray. Pour hot water into the tray to halfway up the ramekins, making sure you don’t splash any into the passion fruit custard
  6. Place in the preheated oven and cook for 20 - 25 minutes, or until the top has set and wobbles like jelly when touched
  7. When the custards are cooked, carefully move the tray from the oven and remove the ramekins from the water bath. Allow to cool slightly before placing in the fridge to fully chill
  8. Once chilled, sprinkle each custard with a little of the remaining caster sugar and - using either a blow torch or a very hot grill - heat the sugar until it caramelises
  9. Allow to cool before serving

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