hey everyone,first of all this is my first post as im a new member. Im a pastry chef here in the uk....ok down to business lol. I have a passion fruit brulee on the menu at the moment so here is my recipe... 500ml double cream or whipping cream 200ml boiron passion fruit puree 100g caster sugar 8 yolks there is no problem with heating the cream up with he juice it will not split. I cook them at around 130 degrees centigrade until there is a little wobble still visible. these are nice and tart enjoy!
