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Jack Lucas is putting a passion fruit twist on the classic creme brulee!

Passion Fruit Crème Brûlée


  • 200g fresh custard

  • 300g Greek style yogurt (not fat free, just normal)

  • 4 passion fruits, halved

  • 1 vanilla pod or 1 tsp vanilla paste

  • 100g caster sugar


  1. In a bowl mix together the custard, yogurt and juice and seeds of 3 of the passion fruit. Scrape the seeds out of a vanilla pod and add to the mix (or 1 tsp of vanilla paste).

  2. Divide the mixture back into the passion fruit skins and set aside to chill in the fridge.

  3. Meanwhile, melt the sugar to form a caramel and pour on top of the crème brûlée mix. Garnish with seeds and serve.

Passion Fruit Crème Brûlée




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