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Hi everyone

I decided to keep the kaffir lime leaf and ginger brulee up my sleeve for a little longer.  You are totally going to love this passionfruit brulee recipe though.  Nice and simple but oh soooooooooooo good.  Treat yourself and buy (or borrow) a proper blow torch to do the burnt sugar layer, as you will get a much better result.

I’ve been super busy over the last couple of weeks (hence the radio silence!!), with a trip to Tokyo for work, where I enjoyed heaps of outstanding Japanese food and the stunning cherry blossoms in Koyto.

Last week was a “week of firsts” for both me AND byochair.com.  Last Tuesday we donated ourselves to charity to help raise money for cancer research, by way of offering a 2 hour master cooking class with byochair.com ie me!!   Byochair.com was the second highest earner on the night, only to be beaten by two tickets to the upcoming Prince concert in Sydney.  I also completed my very first triathlon on Sunday!! Was thankfully not as hard as I’d expected and was actually good fun in sections ……………….. anyway ………… back to the brulee – enjoy !! xx

Ingredients:

600 ml cream
1/2 vanilla pod
7 egg yolks
90g caster sugar
* plus extra for the top
80ml passionfruit pulp
(you’ll need to strain the pulp to remove the seeds first – 80ml is net volume)

Method:

  • measure and weight all your ingredients before you start
  • pre-heat your oven to 140 degrees Celcius
  • using an electronic blender – whisk the sugar and yolks until they become pale and fluffy
  • in a saucepan with a heavy base (this will ensure you achieve even temperature control) add the cream and vanilla pod and seeds – place the saucepan on a medium heat
  • gently heat the cream and be super careful not to allow the cream to boil – you want to gently bring the cream up a warm/ medium temperature – this should take approach 8-10 mins – make sure you stir the mix to avoid it catching
  • boil the kettle for your baine maire
  • once the cream is ready – strain the cream mixture through a fine sieve
  • add the passionfruit pulp to the mix
  • once the cream and sugar/yolk mix are both ready – using a large metal kitchen spoon – slowly add the cream and passionfruit mixture to the sugar/yolk mixture – you need to do this carefully/slowly to ensure you do not allow the cream mixture to “cook” the yolks
  • place your ramikins in a baking tray and pour in the brulee mixture carefully (I find this is easiest using a large soup laddle)
  • add the freshly boiled water to the baking tray until it is about 1/2 way up the sides of the ramikins – be carefull not to allow any of the water to splash into the ramikins
  • place a sheet of foil over the baking tray and ensure it is tightly seeled around the tray on all sides – then using a fork pierce a small whole in the foil in each corner of the baking tray to allow the air to circulate and avoid condensation
  • place the baking tray in the oven for approx 40 mins
  • the brulee should have a slight wobbly when ready (the residue heat will continue to cook the mix as it is cooling down)
  • once ready remove the ramikins for the baine maire with an oven cloth and place on a cake rack to cool down
  • when ready to serve simply sprinkle the sugar on top of each brulee and use your blow torch to achieve the perfect / classic burnt sugar layer

Suggestions:

I like to serve this dish with raspberries as their acidity helps cut through the cream
– for me this is a great dinner party dish – as all the work is done before and all you need to do is the sugar lay to finish the dish

Big thanks to Rahni again for taking such fab photos.  I reckon this one was probably our biggest challenge yet to photograph.  I think you will agree though that the photo’s look pretty sexy!!!