A delicious passion fruit and milk chocolate twist to the classic French dessert, Crème Brûlée
Preheat oven to 110°C. Remove the pulp from the passion fruits and using the back of big spoon, press the pulp through a sieve to remove the seeds.
Passionfruit Crème Brûlée with a chocolate centre: omit the milk chocolate in the passionfruit cream. Instead, plop in a lump of dark chocolate just before putting each ramekin in the oven. The result? A surprising, oozing, chocolatey black hole for your guests to float into the Milky Way.