Gluten-free passionfruit and coconut creme brulee

1.Preheat oven to 180°C or 160°C fan.

2.Combine passionfruit, egg and egg yolks, with 2 tbsp of sugar in a heatproof bowl. Set aside.

3.Heat cream and milk in a pan on medium until boiling. Remove from heat. Cool for 5 mins. Whisk hot cream mixture into egg mixture.

4.Set bowl with egg mixture over a pan of gently simmering water on low heat. Stir for 5 mins, until custard thickens enough to coat back of a wooden spoon.

5.Divide custard between four 1/2 cup ramekins. Place ramekins in a baking dish. Add enough boiling water to dish to come halfway up sides of ramekins. Bake for 30-35 mins, until set. Remove ramekins from water and cool. Chill for 3 hrs.

6.Dust custards with remaining sugar. Use a blow torch to caramelise tops. Alternatively, preheat grill on high. Fill an ovenproof baking dish with ice. Place ramekins in dish. Dust custard with remaining sugar. Grill for 3-4 mins, until tops are caramelised. Serve.