1
Start by preheating the oven to 150 °C. Heat the milk and the cream in a pan over medium heat. Cut a vanilla pod in half lengthways. Scrape out the marrow from the vanilla pod. Add the black vanilla marrow and the stick to the warm creamy milk. Allow it to heat up slowly.
2
Beat the egg yolks with the sugar in a food processor for a few minutes until they are frothy white. Then put the food processor on a lower setting. Remove the vanilla pod from the creamy milk. Keep the temperature below boiling point, otherwise the custard will separate. Pour the creamy milk into the egg mixture, stirring little by little.
3
Halve 4 passion fruits and remove the flesh. Loosen the flesh by stirring. Slowly turn the custard in the food processor. Add the flesh of the passion fruit.
4
Divide the cream between 4 large or 8 small bowls. Fill an oven dish with hot water (about 80 degrees) and carefully place the bowls in it. Be careful that no water gets into the bowls. Cook the crème brûlée in the oven for about 35 minutes.
5
Remove carefully from the oven and, once the bowls have cooled slightly, remove them from the water. Leave to cool down and put in the refrigerator for at least 2 hours to set.
6
Just before serving, remove the bowls from the fridge. Cover the cream with a thin layer of sugar. Melt and caramelise the sugar with a gas burner or under the grill in the oven. Make sure the grill is well preheated so that only the sugar caramelises and the crème brûlée stays cold. Serve with a scoop of (cinnamon) ice cream and half a passion fruit.
