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5 minutes
5 minutes
10 minutes
- 900g tub Double Thick Custard French Vanilla
- 125ml (1/2 cup) passionfruit pulp (about 6 passionfruit)
- 40.00 gm caster sugar
- Mix the custard and passionfruit in a bowl, then distribute evenly into four 250ml ramekins.
- Caramelize using a blowtorch after sprinkling with sugar.
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