10 medium tamarillos 100g castor sugar 5 egg yolks 125g sugar 500ml standard cream 1 vanilla pod
Care must be taken that the mix is not allowed to boil otherwise some bubbles may form in your dessert at best, or the whole thing to curdle at worst.
Halve the tamarillo’s and scoop out the flesh with a spoon. Place in a pot with the 100g of sugar and cook until a syrupy pulp forms that coats the back of a wooden spoon. Allow to cool.
Preheat the oven to 150°C. Place the cream onto a medium heat and bring to the boil with the vanilla pod that has been split in two lengthwise. Whisk the yolks and sugar together. When the cream boils, pour onto the yolk mix and whisk until fully mixed. Remove the vanilla pod and sieve the mix.
Place a dollop of the tamarillo pulp into the bottom of six ramekins. Fill the ramekins with the cream mix and place into a roasting dish. Fill the roasting dish with water so that it is approximately half way up the side of the ramekins. Bake in the oven for around 30 minutes until the creme sets. Chill in the refrigerator.
To serve, sprinkle the tops of the cold brulees with a thin layer of castor sugar and caramelise either with a gas torch or by placing as high as possible in the oven with the oven set on grill. Serves 6.
Recipe provided by Johanna Cotter.