A decadent and delicious classic, infused with the fragrant flavour of fresh passionfruit.
There's something quite special about cracking open the crust of a crème brûlée with a teaspoon, and spooning out the rich and creamy custard from beneath. It's one of those really rich and special desserts that tends to accompany 'special occasions', or indulgent meals out.
And yet, it's actually deceptively easy to make - and lots of fun caramelising the sugar at the end, too!
This recipe makes six crème brûlées (in 150ml ramekins) and the cooked custards will keep happily covered in the fridge for a few days (mine were still fine after one week), so you can make them in advance, and caramelise the tops just before serving.