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White Chocolate Passionfruit Creme Brûlée

By Amy Richardson

White Chocolate Passionfruit Creme Brûlée


  • 4 oz Lindt White Chocolate Coconut Bar, chopped
  • 1 3/4 cups heavy cream
  • 6 large eggs
  • 1/2 cup sugar
  • 1 3/4 cups whole milk
  • 3 tbsp Passionfruit concentrate
  • 1/2 tsp vanilla
  • Hawaiian Turbinado Raw Sugar


Heat oven to 325 degrees.
Place chocolate in a medium sized bowl.
Bring 1//2 cup of cream, almost to a boil.
Pour over chocolate, and stir until smooth.
In a separate bowl, whisk together eggs and sugar until smooth.
Add to the chocolate mixture, mixing well. Set aside.
In a small saucepan, heat remaining cream, milk and passionfruit concentrate.
Bring almost to a boil.
Whisk milk mixture, to egg mixture, in a stream until blended.
Skim off any froth.
Divide evenly between ramekins.
Set ramekins in a deep pan.
Fill pan with hot water, coming up about 1//2 way up the side of the ramekins.
Bake in the middle of the oven until just set, but trembles slightly.
About 35-40 minutes.
Remove from pans and chill.

Just before serving sprinkle tops of custards with raw sugar.

Place under broiler on high until sugar is hot and bubbly. About 2-3 minutes.

Makes 8 1/2 cup servings

Recipe by Amy Richardson

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