Ingredients: 284ml double cream
50g white chocolate, broken into pieces
1 tsp vanilla bean paste
3 egg yolks
1 tbsp caster sugar , plus extra for topping
4 passion fruit
- Preheat the oven to 160'C/140'C fan. Heat the cream, chocolate and vanilla bean paste in a saucepan until the chocolate has melted. Take off the heat and allow to infuse and cool for 10 minutes.
- Whisk the egg yolks and sugar until pale, around 5 minutes. Pour in the chocolate cream. Strain into a jug and pour into 4-5 ramekins.
- Place in a roasting tray and pour boiling water halfway up the sides. Bake for 20-25 minutes until just set with a still wobbly centre. Chill in the fridge for at least 4 hrs.
- To serve, sprinkle a teaspoon of sugar on top of each brûlées and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden and cool for a few seconds. Halve the passion fruit and scoop the pulp of one onto the top of each crème brûlée, then serve.