A small portion size of our delicious brulee is enough to satisfy.

PREPARATION TIME: 15 MINUTES, PLUS CHILLING COOKING TIME: 35 MINUTES SERVES 8

PREPARE AHEAD

4 passionfruit, halved

450ml (15fl oz) double cream

6 free-range egg yolks

100g (4oz) caster sugar

Vi ripe mango, peeled and chopped

you will need:

4 x small dishes or egg cups

1  Preheat the oven to 150 C, 130 С fan, 300 F, gas 2. Spoon the passionfruit juice and seeds into a sieve set over a measuring jug. Push out as much juice as possible – you’ll need 100ml (4fl oz) in total – and set aside. Discard the pips.

2  Heat the cream in a pan until it just boiling. Beat together the egg yolks and half the sugar in a large bowl until pale and fluffy.

3  Pour the hot cream over the egg mixture and beat well. Return to the cleaned pan and cook very gently, stirring all the time, until the custard is thick enough to coat the back of the spoon – this should take about 5 minutes. Then stir in the passionfruit juice.

4 Fill the dishes or eggs cups with the custard. Place them in a roasting tin, top up the tin with boiling water and bake for 30 minutes until they are just set – they should wobble a little when you take them out. 9 Remove from the tin and cool for 2 hours, then chill in the fridge for a few hours more, or overnight. Before serving, sprinkle with the remaining sugar, preheat the grill to its highest setting and grill until caramelised, or use a cook’s blowtorch. Serve once the sugar has hardened. They will keep in the fridge for 24 hours without the brulee. Per serving: 334 calories, 31 g fat (19g saturated), 16g carbohydrate