Passion Fruit Crème Brûlée and Pine Nut Shortbread

Prep Time – 30 mins

Cook Time – 20 mins


Ingredients: (Serves 6)

1 pint double cream

8 x egg yolk

50g caster sugar

2 x vanilla pods

2 x teaspoons of sugar

2 x passion fruit (seeds only)

125g butter

55g caster sugar

180g plain flour

50g chopped pine nuts



  1. Heat the oven to 120°C
  2. Bring the cream and scraped vanilla pods to the boil
  3. Whisk eggs yolk with sugar until pale
  4. Slowly add the warmed cream to egg mixture, return to the pan and slowly bring to the boil
  5. Add passion fruit seeds and pour into 6 ramekins
  6. Place in a bain-marie and bake for 30 minutes until the cream and egg mixture has a slight wobble
  7. For the shortbread, cream the butter and sugar together
  8. Add the flour and rest for 10 minutes
  9. Cut out into finger shapes, prick with a fork and bake for 15 minutes
  10. Sprinkle sugar on the top of set Crème Brûlée and blow torch until sugar bubbles and turns brown