Zesty granadilla brûlée pudding

4 servings Prep: 25 mins, Cooking: 40 mins
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Giving a traditional brûlée a tropical twist.

By Food24 May 04 2015
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Ingredients (6)

1 cup milk
1 cup cream
5 eggs — jumbo, yolks only
70 g sugar
granadillas — pulp
castor sugar — for sprinkling
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Preheat the oven to 150°C.

Add the milk and cream to a pot, bring to a gentle simmer then remove from heat. In a large bowl whisk together yolks and sugar. Using a handheld electric mixer, whisk the hot cream mixture into the egg yolk mixture.

Strain mixture through a sieve into a bowl and stir through granadilla pulp. Divide mixture between 4 x 1-cup capacity ramekins. Place in a baking tray and fill halfway with boiling water.

Bake for 35-40 minutes or until just set. Refrigerate for 3 hours.

To serve:
Sprinkle castor sugar over the top of each pudding, place under a hot grill until golden, serve immediately.

Text and image:Fairlady

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