A fruity twist on the classic French custard, this version uses fresh passionfruit juice and pulp for a delightfully summery after-dinner treat. Fragrant and light, this elegant dessert pairs beautifully with Tokara’s 2025 Chenin Blanc Straw wine.
RECIPE
Ingredients:
– 100ml passionfruit pulp (from approx. 10 passionfruit)
– 350ml cream
– 1 vanilla bean, split, seeds scraped
– 5 large egg yolks
– 70g caster sugar plus extra for dusting
Preheat the oven to 150°C.
Strain the passionfruit pulp, reserving the seeds and juice separately. Place the cream, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
Place the egg yolks and 70g caster sugar in a medium bowl and whisk until pale and fluffy. Whisk in the passionfruit juice, then slowly add the hot cream mixture, whisking constantly. Divide mixture among 4 x 1 cup (250ml) – capacity ovenproof ramekins.
Place the ramekins in a deep roasting tray filled with enough hot water to reach halfway up the ramekin sides. Transfer to the oven and bake for 30 minutes or until almost set (there should be a slight wobble in the centre).
Remove from roasting tray and place on a wire rack to cool for 30 minutes, then transfer to the fridge and chill for 1-2 hours until set and completely cool. Spoon a layer of passionfruit seeds over the top of the brûlèes and chill for another 30 minutes.
When ready to serve, sprinkle the brûlèe tops with the additional caster sugar and toast with a blowtorch until golden.
Serve with a chilled glass of Tokara’s Chenin Blanc 2025 Straw wine.
