250g white chocolate
600ml cream
1 Tbsp Chelsea Caster Sugar
4 egg yolks
2 tsp cornflour
12 Tbsp passionfruit pulp (fresh or store bought)
Chelsea Caster Sugar (extra for topping)

Grease 6 small ramekins.
In a medium sized bowl break chocolate into small pieces. Gently heat the cream in a pan until almost boiling and then pour over the chocolate pieces, stirring until the chocolate has melted.
Beat together the sugar, egg yolks and cornflour. Gradually whisk in the cream mixture and return to the pot.
Bring almost to the boil over a low heat, stirring constantly until mixture thickens into custard and coats the back of a wooden spoon.
Place two tablespoons of passionfruit pulp into the bottom of each ramekin then pour the custard mixture on top.
Allow to cool and then chill for 2-3 hours or until set.
Once set remove from fridge and sprinkle extra Caster sugar over the top, use a brûlée torch to caramelise the sugar before serving.

Tip: Use Caster sugar for brûlée as the fine crystal will dissolve and caramelise quicker.