Milk Chocolate Crème Brûlée with Passionfruit
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Milk Chocolate Crème Brûlée with Passionfruit
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An easy recipe for milk chocolate crème brûlée with passionfruit. A deliciously cracking dessert that uses up egg yolks.
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Ingredients
- 4 egg yolks organic
- 40 g (¼ cup) caster sugar (superfine)
- 2 passion fruits
- 200 ml (¾ cup) whipping (or heavy) cream
- 115 g (4oz) milk chocolate (good quality couverture, at least 35% cacao)
- 4 tablespoon brown cane sugar (Cassonade) for caramelising
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Instructions
- Preheat oven to 110°C fan/130°C/250°F/Gas ½. Remove the pulp from the passion fruits and using the back of big spoon, press the pulp through a sieve to remove the seeds.
- Mix the yolks and sugar until creamy, then whisk in the passionfruit pulp. Gently heat the cream and milk chocolate in a pan until warm until the chocolate has just melted (don’t boil.) Pour over the egg mixture and mix thoroughly.
- Pour into individual ramekins and place in a bain-marie (a roasting tray filled halfway up with water will suffice) in the oven for about one hour. Remove from the water bath to cool, then chill for 2 hours in the fridge.
- Before serving, dust with the brown sugar then caramelise them quickly with a blowtorch or under a hot grill.
Notes
- Dark Chocolate Variation: omit the milk chocolate in the passionfruit cream and instead add a square of bittersweet, dark chocolate in the middle, just before putting each ramekin in the oven. It's a delicious surprise to crack in the spoon and discover a centre of melted chocolate in the centre.
- Note on sugar: as using milk chocolate, I have reduced the sugar content, otherwise the crème brûlées would be too sweet.
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
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