Passion Fruit Brûlée Passion Fruit Brûlée 18 portions • 32 oz. heavy cream • 2 vanilla beans, split lengthwise • 16 large egg yolks, at room temperature • 2 large whole eggs, at room temperature • 1 3/4 cups sugar, granulated • 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed Method: 1. Preheat oven to 325° F. 2. Bring the heavy cream and vanilla beans to a simmer. Let beans steep for 1/2 an hour then remove and scrape the seeds out of the pods and put the seeds into the heavy cream. Discard the pods. 3. In a bowl whisk together the egg yolks, whole eggs, and sugar. 4. Bring the heavy cream back to a boil. 5. Slowly temper the cream into the egg mixture until fully incorporated. 6. Strain mixture then add in the Passion Fruit Concentrate. 7. Fill 18 (6-ounce) ramekins with mixture. 8. Bake ramekins in a water bath at 325° F for 50 to 60 minutes until set. 9. Refrigerate for at least 5 hours. To Assemble: Sprinkle 1 tsp. of sugar evenly over the top of each ramekin. Brulée the sugar with a blow torch until golden brown. Serve immediately.