Method

• 1.
  Preheat oven to 150°C.
• 2.
  Strain passionfruit pulp, reserving the seeds and juice separately. Place the cream, vanilla bean and seeds in a small saucepan over medium heat and bring to a simmer.
• 3.
  Place yolks and caster sugar in a medium bowl and whisk until pale and fluffy. Whisk in the passionfruit juice, then slowly add the hot cream mixture, whisking constantly. Divide mixture among 4 x 1 cup (250ml)-capacity ovenproof ramekins.
• 4.
  Place the ramekins in a deep roasting tray filled with enough hot water to reach halfway up the ramekin sides. Transfer to the oven and bake for 30 minutes or until almost set (there should be a slight wobble in the centre).
• 5.
  Remove from roasting tray and place on a wire rack to cool for 30 minutes, then transfer to the fridge and chill for 1-2 hours until set and completely cool.
• 6.
  Spoon a layer of passionfruit seeds over the top of the brulees and chill for another 30 minutes.
• 7.
  When ready to serve, sprinkle brulee tops with demerara sugar and toast with a blowtorch until golden.