Ingredients: 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 Method: 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 … Continue reading Passion Fruit Créme Brûlée