Preheat oven to 110°C fan/130°C/250°F/Gas ½. Remove the pulp from the passion fruits and using the back of big spoon, press the pulp through a sieve to remove the seeds.
Mix the yolks and sugar until creamy, then whisk in the passionfruit pulp. Gently heat the cream and milk chocolate in a pan until warm until the chocolate has just melted (don’t boil.) Pour over the egg mixture and mix thoroughly.
Pour into individual ramekins and place in a bain-marie (a roasting tray filled halfway up with water will suffice) in the oven for about one hour. Remove from the water bath to cool, then chill for 2 hours in the fridge.
Before serving, dust with the brown sugar then caramelise them quickly with a blowtorch or under a hot grill.
Notes
Dark Chocolate Variation: omit the milk chocolate in the passionfruit cream and instead add a square of bittersweet, dark chocolate in the middle, just before putting each ramekin in the oven. It's a delicious surprise to crack in the spoon and discover a centre of melted chocolate in the centre.Note on sugar: as using milk chocolate, I have reduced the sugar content, otherwise the crème brûlées would be too sweet.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Keyword chocolate creme brulee, how to make creme brulee, milk chocolate creme brulee