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

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