Passion Fruit & White Chocolate Creme Brulee - Tom Aikens
900ml double cream 3 eggs 8 yolks 300ml passion fruit puree 225g melted white chocolate 20ml vanilla essence 160g sugar 1g salt 335g soft butter 150g caster
Ingredients
- 900ml double cream
- 3 eggs
- 8 yolks
- 300ml passion fruit puree
- 225g melted white chocolate
- 20ml vanilla essence
- 160g sugar
- 1g salt
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