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