Crème Brulee is a decadent and rich dessert adaptable in many ways – which is why I love it so. While a regular vanilla Crème Brulee hits the spot, sometimes I crave something a little different and Crème Brulee is perfect to switch up a little bit.

Passion Fruit is one of my favourite fruits – sharp and zingy, it compliments the creaminess of the vanilla custard perfectly – each spoonful hits you with the crunchiness of the caramel, creaminess of the vanilla custard and a hint of the exotic fruits humming away in the background.


A simple twist on a classic.

Yields: 2


150ml Double Cream
75g Sugar
75ml Mango and Passionfruit Puree
1 Vanilla Pod.
3 Eggs

Pre-heat the oven to 140 degrees Celsius and get your baking tray ready – you’ll want something quite deep along with two ramekins. I’ve used two terracotta dishes I had but you can use any kind you wish. Glass is always nice, allowing you to see the Brulee side-on. Place your chosen ramekins in the baking tray and fill the tray with water – about half-way up the ramekins.

Combine the Double cream and eggs, whisking together until fully combined. In a separate bowl, mix the sugar, seeds from the vanilla pod and puree.


Combine the two mixtures together – pour the sugar and puree mix into the cream and eggs, whisking as you do.

Pour the whole mixture into a jug through a sieve to get rid of any lumps. You’ll be left with a smooth and creamy mixture. Transfer this to the ramekins, filling them to the top.

Get your blowtorch and blast away any bubbles that are sitting on the top of the custard.

Transfer to the oven and cook for 35-40 minutes. They should wobble ever so slightly in the middle when done. Remove from the water and leave the cool on a wire cooling rack for 5 minutes before transferring to the fridge for a few hours or overnight to cool completely.


Once cooled, sprinkle an even layer of sugar on the top of each Crème Brulee – not too thick. Blast with a blowtorch to caramelize or place under a grill – though keep a watchful eye!

Let the caramel get back up to room temperature for a couple of minutes and then enjoy the crack of caramel as you stab your spoon into the centre. I’ve served mine with some mango tossed in the juice of a lemon and some fresh mint.