Chocolate passion fruit creme brûlée dessert
Passionfruit Milk Chocolate Crème Brûlée
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins

A delicious passion fruit and milk chocolate twist to the classic French dessert, Crème Brûlée

Course: Dessert
Cuisine: French
Servings: 6 servings
Calories: 404 kcal
Author: Jill Colonna
  • 8 egg yolks
  • 80 g caster sugar (superfine)
  • 4 passion fruits
  • 400 ml (13.5 US fl oz) whipping cream
  • 4 tbsp brown sugar (Cassonade) for caramelising
  1. 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.

  2. Mix yolks and sugar until creamy, then whisk in the passionfruit pulp. Gently heat the cream and milk chocolate in a pan until warm and the chocolate has melted (don’t boil.) Pour over the egg mixture and mix thoroughly.
  3. Pour into individual ramekins and place in a bain-marie (a roasting tray filled halfway up with water will suffice) in the oven for about one hour. Leave them to cool, then chill for 2 hours in the fridge.
  4. Before serving, dust with the brown sugar then caramelise them quickly with a blowtorch or under a hot grill.
Recipe Notes

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.

Jill Colonna