Crème brûlée with passion fruit and vanilla

Pour the cream into the pan. Scrape the seeds from the vanilla pod and add in the cream with the stick. Bring the cream to the boil gently and leave a few minutes of simmering. Remove the pan from the heat and leave for a few minutes.

Preheat the oven to 150 °C. In a bowl, whisk the egg yolks with the white sugar into a creamy substance. Then slowly add the hot cream and stir well. Then remove the vanilla pod.

Scrape the passion fruit with a spoon and stir the pulp through the cream. Mix over crème brûlée in the bowl and put them a baking tray. Pour in warm water so that half of the bowls are underwater. Bake the custard for about 45 minutes. It's got to be a little soft in the middle.

Let it cool down. Put them in the refrigerator until further use.

Sprinkle the top of the crème brûlées with some cane sugar and spread it over the custard. Then caramelise with a gas burner and let the custard get cold again.