A delicious dessert classic with a summer twist.
- 4 large egg yolks
- 1/3 cup granulated sugar, plus more for brûlée topping
- 1/4 cup passion fruit juice from 4-5 fresh passion fruit
- 2 cups heavy cream
- Preheat oven to 150 degrees. Arrange five medium ramekins approx 150ml. Bring a pot of water to a gentle boil (this will be used for the water bath later).
- In a bowl, whisk together egg yolks and sugar until lightened in colour. Whisk in passionfruit juice.
- Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporated. Skim off foam. Pour into ramekins. Arrange ramekins in a baking pan and place pan on oven rack. Carefully pour in just enough boiling water to reach halfway up the sides of the ramekins.
- Divide cream mixture among ramekins. Gently place baking pan with ramekins in oven, then carefully pour hot water into the baking pan around ramekins, taking care not to get any water in the custard. It is helpful to use a spouted kettle or pitcher to more easily pour the water into the pan.
- Bake for 30 to 40 minutes or until just set. Remove from water bath and allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
- Just before serving, sprinkle a generous tablespoon of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar, moving torch evenly across the tops of the custards to keep the sugar from burning. Alternatively, you place the custards on the top rack of a oven set to high, and grill until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.