3 passion fruits
400 ml double cream
100 ml milk
1 vanilla pod
100 g granulated sugar
6 eggs yolks
2 to 3 tbs light brown sugar for the topping.
You will need 4 to six ramekins for this dessert and an oven proof tray for your bain marie
Pre-heat your oven at 150º C
Pre-heat your oven to 150°C static. Whisk the sugar and egg yolks until light and creamy. Split your vanilla pod in half, with a knife take out the black seeds and mix them with the sugar and egg mixture and put the pod in the milk. Bring your milk and double cream to boiling point. Then slowly pour onto your egg mix whisking all the time (you can use a strainer at this point, I personnally don’t, the choice is yours).
Add the passion fruit at the bottom of your ramekins and pour the cream over the top. This mix is enough for 4 to 6 pots.
Cook in a hot bain-marie in a 150°C oven for 40 minutes to an hour. (it’s cooked when you have a slight wobble).
Once cooked, leave to cool and put in the fridge for at least three hours. Once completely cold sprinkle some light brown sugar on the top of your ramekins. You can either use a blow torch or the grill to caramelise the top.
If you’re looking for a more chocolaty dessert for Easter you my like to try my boozy raspberry brownies