White Chocolate Passionfruit Creme Brûlée

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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