Creme brulee with granadilla sugar crust

Creme brulee with granadilla sugar crust

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  • 4
  • Easy
  • Carb Conscious
  • 10 minutes
  • 20 minutes
  • Creation Viognier 2008


  • 6 free-range egg yolks
  • 2 cups cream
  • 2 t vanilla extract
  • 200 g sugar
  • 4 plump granadillas

Cooking Instructions

Preheat the oven to 160°C.

Add the egg yolks, cream and vanilla extract to a mixing bowl and whisk until combined.

Spoon into individual moulds and place on a dishcloth in a shallow baking tray.

Pour hot water into the baking tray until it is halfway up the sides of the moulds.

Bake for 20 minutes, or until the mixture has set but has not darkened in colour.

Melt the sugar in a saucepan over a medium to high heat.

Drizzle the caramelised sugar onto the set custard and leave to set again.

Scoop granadilla pulp over the brûlée just before serving.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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