2 cups thickened cream
1 tbsp butter
1/3 cup white baking chocolate
5 egg yolks
1 tbsp milk
4 tbsp sugar, divided
2 cups boiled water
4 oven safe bowls
In a small saucepan, melt & whisk together butter & sugar. Set aside.
In a heat resistant bowl, whisk together eggs. Add vanilla, milk, salt. Slowly whisk in chocolate.
In a small saucepan, heat cream over medium heat until sides begin to bubble. Remove from heat. SLOWLY whisk into chocolate egg mixture. Pour the boiled water onto a baking tray with the oven safe bowls already set on it. Water should come at least half way up bowls. Split custard equally between bowls. Bake for 30 mins.
Remove from oven, pop them into the freezer for 15 min. Remove from freezer. Sprinkle each bowl of Creme Brûlée with a table spoon of granulated sugar. Using your torch, caramelize the top. Allow to cool briefly before scooping the Passionfruit over top. Serve 🙂