Passion Fruit Crème Brûlée

18 portions

•	6 oz. The Perfect Purée Passion Fruit Concentrate, thawed
•	32 oz. heavy cream
•	2 vanilla beans, split lengthwise
•	16 large egg yolks, at room temperature
•	2 large whole eggs, at room temperature
•	1 3/4 cups sugar, granulated

Method:
1.	Preheat oven to 325° F.
2.	Bring the heavy cream and vanilla beans to a simmer. Let beans steep for 1/2 an hour then remove and scrape the seeds out of the pods and put the seeds into the heavy cream. Discard the pods.
3.	In a bowl whisk together the egg yolks, whole eggs, and sugar.
4.	Bring the heavy cream back to a boil.
5.	Slowly temper the cream into the egg mixture until fully incorporated.
6.	Strain mixture to remove chalaza (each of two twisted membranous strips joining the yolk to the ends of the shell) then add in the Passion Fruit Concentrate.
7.	Fill 18 (6-ounce) ramekins with mixture.
8.	Bake ramekins in a water bath at 325° F for 50 to 60 minutes until set.
9.	Refrigerate for at least 5 hours.

To Assemble:
	Sprinkle approximately 3 tsp. of sugar evenly over the top of each ramekin. Pour out access.
	Brulée the sugar with a blow torch until golden brown.
	Serve immediately.

Using The Perfect Purée for: