Passion fruit custard pots

Serves: 8

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 284 ml and 142ml cartons double cream
• 25 ml (2tbsp) whole milk
• 5 large passion fruit
• Zest and juice of 1 large orange
• 7 large egg yolks
• 75 gram(s) golden caster sugar
• Granulated sugar to serve

Method

1. Preheat the oven to 150ºC (130ºC fan) mark 2. Put the cream and milk into a pan and heat slowly until hot but not boiling.
2. Meanwhile, halve the passion fruit and scoop out the flesh and seeds into a large bowl. Add the orange zest, 25ml (2tbsp) of the orange juice, the egg yolks and caster sugar to the passion fruit. Whisk together with an electric hand whisk for 5min until slightly thickened.
3. With the whisk running on slow speed, gradually add the hot cream mixture to the egg mixture. Strain through a sieve into a large jug and discard the seeds.
4. Put eight 150ml (¼ pint) ramekins or heatproof dishes into a large roasting tin and fill each with custard mixture. Pour boiling water into the roasting tin to come halfway up the sides of the dishes. Cook for 40min or until just custard is just set but still gently wobbling in the middle. Cool, then cover with clingfilm and chill for 2hr or overnight.
5. To serve, preheat the grill to hot. Sprinkle the custard with granulated sugar and grill for 1-2min until caramelised and golden. Cool and chill again for a maximum of 1hr.
6. serve with...
7. Spiced Cherries and Outrageous Brownies.
8. Get ahead Make the recipe up to the end of step 4, up to one day ahead. Complete the recipe. Take the pots out of the fridge for 20min before serving.

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