Baked Passionfruit Custards
Makes 6
750ml cream
grated zest 1/2 orange
8 egg yolks
150g caster sugar
8 passionfruit
Preheat oven to 160°C. Place a tea towel on the bottom of a baking dish large enough to hold six 200ml ramekins. Heat cream and orange zest in a saucepan over a low heat for 3-4 minutes, then set aside for 10 minutes to allow flavours to infuse. Spoon pulp from passionfruit into a mixing bowl. Add egg yolks and sugar; whisk until thick, then strain cream into egg mix. Return to heat and stir for 5-6 minutes or until just starting to thicken. Pour mixture into ramekins and place them in the baking dish. Pour boiling water into dish until it comes halfway up the sides of ramekins. Carefully transfer to oven and cook for 35-40 minutes, or until just set (centres should still wobble a little). Serve at room temperature.