Monthly Archives: May 2012

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  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 ie me!! 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


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)


  • 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


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!!!