‘A Creamy Easter Treat’

Ingredients:
Approx 4-5 passionfruit, spoon pulp into a cup
2 cups whipped cream
1 tsp vanilla extract 
5 large egg yolks
½ cup Granulated sugar, extra for caramelizing
METHOD: 
Preheat your oven to 160°C.
In a saucepan, combine the whipped cream and vanilla extract.
Heat over medium heat until it just starts to simmer then remove from heat and let it cool slightly.
In a bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture becomes pale and thick.
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to avoid curdling. Stir in the passionfruit pulp.
Pour the mixture into ramekins and place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake for about 40-45 mins, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature.
Refrigerate for at least 2 hours, or overnight.
Just before serving, sprinkle a thin layer of granulated sugar over each custard.
Use a kitchen torch to caramelise the sugar until it forms a crispy, golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler (grill) for a few mins, watching closely to prevent burning.
Serve with whipped cream and fruit. 

Happy Easter.