It's time to add a splash of passion to your next dessert effort.
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).
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. 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. 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. To serve, sprinkle the demerara sugar on the brûlée, taking care to remove any excess, and caramelise using a blowtorch.