© J Sainsbury plc 2020
Passion fruit pots
A cheat's crème brûlée that's full of tangy passion fruit flavour, topped with a crunchy layer of caramel
-
Ready in 20 minutes
-
Cooking time 10 minutes
-
Prep time 10 minutes
-
Serves 4
Ingredients
- 200 g fresh custard
- 300 g fat natural Greek style yogurt
- 3 passionfruit, halved
- 1 vanilla pod
- 100 g caster sugar
Method
-
1
In a medium-sized bowl, fold the custard and yogurt together with the seeds and juice of the passionfruit. Slice open the vanilla pod and scrape out the seeds with a knife, then stir them into the custard mixture.
-
2
Divide the mixture equally between 4 ramekins and put in the fridge to chill for 10 minutes.
-
3
Meanwhile, make the caramel. Sprinkle the sugar evenly into the base of a frying pan and warm over a low heat for about 10 minutes, until it begins to caramelise. You may need to gently move the pan around to stop it burning. Pour a thin layer of the caramel over the custard in the 4 pots, then let the caramel harden (about 2 minutes) before serving.
