Liam Tomlin

White chocolate and passionfruit custard

6 Serves

Ingredients

360ml Single Cream
Vanilla Bean, split and scraped
45gr Caster Sugar
6Egg Yolks
30gr White Chocolate, chopped
75ml Passionfruit Juice
Icing Sugar to dust

Method

Preheat the oven to 100 degrees. Add 25gr of the caster sugar to the egg yolks and beat until the egg increases in volume and turns pale in colour.

In a heavy based pan, add the remaining sugar, cream and vanilla and bring to the boil.

Pour the hot cream onto the egg yolk, mix well and then return to the pan.

Cook very slowly over a gentle heat, stirring constantly until the mix thickens enough to coat the back of a spoon.

Remove from the heat, stir in the chocolate and passionfruit juice and mix well.

Pass the mix through a fine sieve.

Pour the custard into desired mould and cook in a bain marie in a preheated oven for 60-70 minutes. Remove from bain marie and chill for 2 hours.

Dust with icing sugar and glaze with a blowtorch.