Baked passion fruit and white chocolate custard pots

Food24
4 servings Cooking: 35 mins By Food24
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Ingredients (9)

160 ml cream
125 ml milk
5 ml vanilla — paste
120 g white chocolate — finely chopped
4 eggs — large, yolk only
30 ml sugar
60 ml granadillas — pulp
TO SERVE:
60 ml granadillas — pulp
100 g raspberries
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Method:

For
the custard pots, pre heat the oven to 160°C.

 

Place
a clean, evenly folded tea towel in the base of a deep baking dish.

 

Combine
the cream, milk and vanilla paste in a small saucepan over low heat and heat
until warm, but not boiling.

 

Pour
the mixture over the chocolate and whisk until melted and smooth.

 

In a
separate mixing bowl, whisk the egg yolks and sugar together, pour in the
chocolate mixture and whisk until combined.

 

Whisk
in the passion fruit pulp and divide the mixture between 4 individual short
ovenproof glasses or ramekins.

 

Place
the desserts in the lined baking dish, place it in the oven and fill the large
baking dish up with warm water so that the water goes half way up the sides of
the dessert dish.

 

Ensure
that none of the water spills into the desserts.

 

Bake
until set to the touch, 30 mins.

 

Remove
it from the oven; allow to cool for 5 mins before removing the desserts from
the warm water.

 

Once
it has reached room temperature, chill the desserts in the fridge for at least
1 hour or overnight until cool.

 

Top
the chilled desserts each with a spoonful of the passion fruit pulp and add a
few raspberries.

 

TIP:The passion
fruit can easily be replaced with ready-made berry coulis for a berry
alternative.

 

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