method

Preheat the oven to 160°C (fan oven 140°C), gas mark 3.

Mix together the passion fruit juice and conserve and divide between six 7.5 cm (3 inch) round, 5 cm (2 inch) deep ramekin dishes or any other heatproof and freezer-proof dishes. Put the ramekins in the freezer for 1 hour or until the strawberry mixture has frozen.

With a wooden spoon, beat together the egg yolks, caster sugar, orange zest and ginger until well combined. Put the cream in a saucepan and slowly bring to just below boiling. Immediately pour the hot cream onto the egg yolk mixture, stirring all the time with a wooden spoon. Leave to cool, then strain into a jug.

Sit the ramekins in a roasting tin. Pour the custard onto the frozen sauce then pour enough boiling water to come halfway up the sides of the dishes. Cook for about 25 minutes or until a skin has formed on top of the custard but it is still wobbly in the middle. Chill the ramekins overnight in the fridge.

For the brulée topping; put a sheet of oiled foil on a baking sheet. Put thegranulated sugar in a small saucepan and place over a gentle heat until the sugar begins to melt and turn golden brown. Immediately pour the caramel onto the foil and leave until cold and set. Break into a food processor or blender and whizz to form a fine powder. Tip into a clean dry jar and keep in a cool place.

About 2 hours before serving, heat the grill to its hottest setting. Sprinkle the powdered caramel evenly over the surface of the custards and put under the grill about 5 cm (2 inch) away from the heat. Grill for 2–3 minutes until the caramel melts. Chill again until ready to serve.

Recipe taken from Bonne Maman – The Seasonal Cookbook. Published by Simon & Schuster.