Sat, 4 February 2017
Ingredients:
2 eggs
3 egg yolks
100g caster sugar
Juice and pulp of three passion fruit
Juice of 1 lemon
1 vanilla pod
200ml cream
Method:
1. Pour the cream into a clean saucepan. Split the vanilla pod lengthways and scrap out the seeds.
2. Add the vanilla pod, seeds, juice and pulp of the passion fruits and lemon juice to the cream.
3. Place the saucepan onto a medium height and heat till just below the boil.
4. Put the eggs, egg yolks and sugar into a clean bowl. Whisk together to dissolve the sugar.
5. Pour the heated cream over the eggs and sugar and mix well to combine.
6. Return the passion fruit custard to the saucepan and place on a medium heat.
7. Use a whisk to stir continuously. As the custard cooks the mixture will start to thicken. It is important that you continue to mix all the time to prevent the mixture from splitting.
8. Remove the custard from the heat and continue to whisk for an additional minute.
9. Pour the passion fruit custard into serving dishes or ramekin. Place the custard into the fridge to cool.
10. To brulee the passion fruit custard, dust the surface with caster sugar.
11. Using a blow torch caramelise the sugar to a rich golden colour.
12. Serve with the lemon and thyme shortbread.
