Stunning Elegance

Passionfruit Crème Custard

SERVES 20
PREPARATION 5 minutes
COOKING TIME 5 minutes

INGREDIENTS
3 egg yolks
2 tablespoons caster sugar
1 tablespoon plain flour
1 tablespoon cornflour
¼ cup milk
300ml thickened cream
170g can John West Passionfruit, strained, discard seeds

STEP 1
In a small bowl combine egg yolks, sugar, flours and milk, mix until smooth.

STEP 2
Heat cream in a saucepan until almost boiling, pour over egg yolk mixture and stir well. Return mixture to saucepan, stir constantly over a medium heat until thickened.

STEP 3
Remove from heat and stir in John West Passionfruit syrup. Pour into a bowl and cover surface directly with plastic wrap. Chill.

STEP 4
For serving, place small spoonfuls into Chinese spoons or small bowls and decorate with frosted flowers.

TIP
As the custard begins to thicken, stir vigorously or use a whisk to ensure a smooth, lump free custard.

Passionfruit crème can be made up to 3 days in advance. Make sure the surface is covered with plastic wrap to prevent a skin from forming. Refrigerate until required. Custard can be drizzled with extra John West Passionfruit.

TOFFEE
Mix 1/3 cup caster sugar and 1/3 cup brown sugar and sprinkle onto a clean dry oven tray (do not grease tray). Place under a medium heat grill and allow sugars to caramelise (do not leave toffee unattended). It will take approximatley 2 minutes. Remove tray, set aside to cool. Break the toffee into shards. Make ahead of time and store in an air tight container with a packet of silica gel crystals.