White Chocolate and Passionfruit Crème Brulee


  • 5 egg yolks 
  • 10g (1 Tbsp) sugar (1st measure) 
  • 500ml (2 cups) cream
  • 10g (1 Tbsp) sugar (2nd measure) 
  • 100ml (1/3 cup + 1 Tbsp) Tasti Passionfruit Syrup (strained) 
  • 75g good quality white chocolate tablet (chopped) 
  • 50g-70g (2 Tbsp-3 Tbsp) sugar {3rd measure} 
  • For sprinkling over brulees


Preheat oven to 140°C. Arrange 13 x 50ml ungreased ramekins in an ovenproof, deep-sided tray.

Stir egg yolks in a medium-sized bowl with first measure of sugar until just combined.

Pour cream into a saucepan. Add second measure of sugar. Over a low heat, stir until sugar is dissolved. Bring to the boil, and then reduce heat to low.

Add chocolate to cream mixture and stir until smooth. Remove from heat. Add Passionfruit Syrup.

Briefly whisk cream mixture into yolk mixture and strain. Remove any froth.

Pour custard into ramekins (mixture should come right to the top). Remove any froth from top of ramekins.

Add enough hot {but not boiling} water to come halfway up the sides of the ramekins. Place in oven and bake for 30-35 minutes or until custards are just set in the centre. Remove from water and cool. Cover and refrigerate until required.

To serve: Sprinkle half-teaspoon sugar over each brulee and caramelise under the grill or preferably use a blowtorch.