Recipes

Passionfruit Crème Brulee (Serves 4)

Ingredients:

¼ cup passionfruit pulp

2 egg yolks

1 egg

2 tablespoons caster sugar

1 teaspoon finely grated lime rind

280mL can coconut cream

½ cup gluten free soy milk

1 tablespoon brown sugar

Cooks Tools:

Measuring cups/spoons/jugs

Medium heat proof bowl

Small saucepan

Whisk

Medium saucepan

4 deep ½ cup heatproof dishes

Medium baking dish

Shallow flameproof dish

Step 1: Preheat oven to 180°C/160°C fan-forced.

Step 2: Combine passionfruit, egg yolks, egg, caster sugar and rind in medium heatproof bowl.

Step 3: Bring coconut cream and milk to the boil in small saucepan. Gradually whisk hot cream mixture into egg mixture. Place bowl over medium saucepan of simmering water; stir over heat about 10 minutes or until custard thickens slightly.

Step 4: Divide cup custard among 4 deep ½ cup heat proof dishes. Place dishes in medium baking dish to come halfway up sides of small dishes. Bake about 40 minutes or until custard is set. Remove custards from water, cool. Cover then refrigerate 3 hours or overnight.

Step 5: Preheat grill.

Step 6: Place custard in shallow flame proof dish filled with ice-cubes. Sprinkle each custard with 1 tablespoon of brown sugar; using finger, gently smooth sugar over the surface of each custard. Place dish under grill until sugar caramelises.