450ml double cream
65g caster sugar
2 fresh Passion fruit
1 vanilla pod
5 egg yolks
Preheat the oven to 180C/350F/ gas 4
Place the cream and vanilla pod in a saucepan over a low heat, simmer for 3 minutes, then let it stand for 20 minutes to infuse.
Add the egg yolks and sugar to the cream and stir over a low heat until the mixture thickens enough to coat the back of a spoon. Remove the vanilla pod and scoop the passion fruit seeds into the custard, stir to combine.
Pour the mixture into 4 ramekins. Place the ramekins in a baking dish and fill the baking dish with enough boiling water to come halfway up the sides of the ramekins. Place the dish in the oven and bake for 20 minutes until the custards are just set.
Remove the ramekins from the baking dish and refrigerate for 1 hour until they are cold. Place the ramekins on a tray and sprinkle the tops with sugar. Place the tray under a preheated grill until the sugar melts and is golden.
Place the ramekins in a deep tray to grill and put some ice cubes in the tray to keep the custard cold.