PASSION FRUIT AND VANILLA CRÈME BRULÉE
serves 4

© At home in Renvyle by Tim O’Sullivan, 2005

Ingredients:

3 Cups Whipping Cream

1 Vanilla Pod

7 Egg Yolks

¾ cup Granulated Sugar

1 cup Castor Sugar

Fruit from 3 Passionfruits

Method:

Preheat oven to 300°C

Put cream and vanilla pos in a pot and bring to the boil over a medium heat. Whisk the egg yolks and castor sugar in a large bowl. When the cream is hot remove the vanilla pod. Whisk in the cream to the egg mix slowly. Add the seeds from the vanilla pod with the passion fruit to the mix. Divide into 6 ramekin dishes. Fill a shallow roasting pan with water to half way. Place dishes in water and bake in oven for ¾ hour. Remove dishes from water and chill for 3-4 hours. To serve sprinkle some fine sugar on top, caramalise with a propane torch. Garnish with fresh mint leaves.