- 4 large egg yolks
- 70g granulated sugar, plus more for brûlée topping
- 60ml passion fruit juice (from 4-5 fresh passion fruit) or concentrate
- 480ml heavy double cream
- Preheat oven to Gas 3 / 165C /325F
- Arrange five 6 oz / 3.5inch ramekins (or equivalent) in a baking pan. 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 passion fruit juice.
- Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, a little 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.
- Bake for 30 to 35 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, place the custards under the grill set to high, and grill until sugar is golden brown and caramelized, 2 to 3 minutes. Serve immediately.