Passion Fruit & buffalo curd crème brulee

Curd & treacle is probably Sri Lanka's most iconic and popular dessert: thick rich curd drenched with the accompanying Kithul treacle – the sap of the kithul palm tree.

I first created this dish whilst working in Sri Lanka, where fresh buffalo curd is sold in clay pots wrapped in news paper on roadside stalls all around the country. The best is said to come from the south. The clay pot became an obvious serving pot for a crème brulee.

Ingredients (makes 6)

• Double cream 500ml

• Egg yolk x 6

• Caster sugar 100g

• Seeds of 2 large passion fruit

• Buffalo curd 100g

• Passion fruit x 6 halves

• Kithul treacle

• Caster sugar to glaze

  
  

Instructions

1. Heat the cream in a saucepan until almost boiling

2. Whisk the sugar and egg yolks until pale and creamy

3. Pour the cream over the yolks and mix well

4. Add the passion seeds and buffalo curd and divide into ramekins

5. Put ramekins in to a baine-marie and cook at 140°c until mixture is set (around 25 minutes)

6. Cool the ramekins down, then thoroughly chill

7. When ready to serve, top with a layer of sugar and burn to a caramel

8. Serve with half a passion fruit on the side and kithul treacle, allowing your guest to add sweet or sour as they choose!

   
   

Chef's notes

Cooking perfect crème brûlée is a science and an art! - ovens and times may vary!

Thick yoghurt can be substituted for buffalo curd, and maple syrup can be used instead of treacle