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Passionfruit creme brulee recipe

Neil Perry
Neil Perry

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Neil Perry's passionfruit creme brulee recipe.
Neil Perry's passionfruit creme brulee recipe.William Meppem

It's time to add a splash of passion to your next dessert effort.

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Ingredients

  • 2 cups pure cream

  • 1 vanilla bean, split, seeds removed, but reserved

  • 180g egg yolks (about 10)

  • 100g castor sugar

  • 175g strained passionfruit juice *

  • demerara sugar, to serve

  • Frozen passionfruit juice is available (ie: In Sydney from The Berry Man in one-kilogram blocks. Alternatively, you'll need about 18 fresh passionfruit, pulp removed and strained). 

Method

  1. Step 1

    Preheat oven to 150C. Put the cream into a small saucepan, add vanilla bean pod and seeds. Place over medium-low heat until almost simmering (90C).

  2. Step 2

    Meanwhile, place egg yolks and caster sugar in a bowl and whisk by hand until pale and creamy, then add in the juice. Pour hot cream over egg mixture, whisk to combine, then strain.

  3. Step 3

    Line a deep roasting tray with paper towels. Divide cream mixture between four 1-cup-capacity ramekins, and place the ramekins into the tray. Fill tray with hot tap water until halfway up ramekins and cover with foil, piercing a few holes in the top. Bake for about 50-55 minutes until just set, remove ramekins from tray and set aside to cool. Place in fridge for at least three hours before serving.

  4. Step 4

    To serve, sprinkle the demerara sugar on the brûlée, taking care to remove any excess, and caramelise using a blowtorch.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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