Make a good impression at your next dinner party with foodie legend Dora Sitole’s passion fruit crème brûlée recipe.
You will need:
6 extra-large egg yolks
1 teaspoon vanilla extract
4 tablespoons cornflour
2½ cups thick cream
1/3 cup castor sugar, plus more for brûlée topping
1 x 75 g can granadilla pulp or juice from 4-5 fresh granadillas
How to make the passionfruit crème brûlée
1 Preheat the oven to 200 °C. Arrange 6 ramekins in a baking dish.
2 In a bowl, whisk together the egg yolks, vanilla extract, cornflour and sugar until light in colour.
3 Heat the cream in a small saucepan until it starts to steam. Gradually pour the warm cream into the bowl with the egg yolks, ¼ cup at a time, whisking vigorously until incorporated and the custard has thickened. Do not boil!
4 If the custard starts to become lumpy, quickly take it off the heat and whisk briskly until smooth. Skim off the foam.
5 Strain the mixture into a large jug to remove any bits of cooked egg. Stir in the granadilla pulp and pour into the prepared ramekins. Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins.
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6 Bake for 30 minutes or until just set. Remove from the water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
7 Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin.
8 Use a kitchen torch to caramelise the sugar, moving the torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, place the custards on the top rack of the oven, set the grill to high, cook until the sugar is golden brown and caramelised, 2-3 minutes. Serve immediately.