• 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.
  2. Scrape the seeds out of a vanilla pod and add to the mix (or 1 tsp of vanilla paste).
  3. Divide the mixture back into the passion fruit skins and set aside to chill in the fridge.
  4. Meanwhile, melt the sugar to form a caramel and pour on top of the crème brûlée mix. Garnish with seeds and serve.