Granadilla & chilli crème brûleé

Chilli sings in desserts, too! Just add a pinch for a whole new world of flavour.

Serves 4-6

The tangy smack of granadilla blends well with speckles of freshly chopped chilli that have infused into the cream.

½ cup (110g) caster sugar, + extra for sprinkling
5 egg yolks
1 tsp (5ml) vanilla essence or ½ vanilla pod

1 chilli, deseeded and finely chopped
2 cups (500ml) cream
1 tub (115g) granadilla pulp, or flesh from 3 fresh granadillas

Preheat oven to 160°C.
Whisk together sugar and yolks until thick and pale, about 3-5 minutes.
Heat cream, vanilla essence or vanilla pod and chilli over medium heat.
Simmer until steaming, about 3-5 minutes. Remove from heat and discard vanilla pod, if using.
Slowly add cream into egg mixture, whisking vigorously to avoid the eggs from curdling.
Place a kitchen cloth or tea towel in a deep roasting tray and place a 30x40cm oven proof dish on top (you can also use ramekins for individual portions).
Pour mixture into dish(or divide between the ramekins) and swirl through granadilla pulp or fresh granadillas, if using.
Pour lukewarm water into the roasting dish, making sure the water covers of the bowl (or ramekins).
Bake for 45-50 minutes, the centre should still be slightly wobbly.
Cool completely and chill for 1-2 hours or overnight.
Sprinkle the top with caster sugar and caramelise using a kitchen blow torch or pop under the oven grill for 3-5 minutes.
Cool for 2 minutes to let the sugar harden and serve.

Good to know:
Adding a tea towel underneath your dish not only keeps it stable, but also insulates your custard, preventing it from over-heating.

Recipes and styling: Sjaan van der Ploeg

Photographs: Zhann Solomons