PASSION FRUIT CUSTARD

Steps:

• Using a serrated knife, cut passion fruits in half lengthwise. Scoop flesh into a sieve set over a small bowl. Reserve 15 of the shell halves and discard the rest. Press fruit through a strainer; discard solids. Scoop pink membrane from reserved shells. Trim a bit off the shells' rounded side to give them a flat base. Bring cream to a boil over medium-high heat. Remove from heat immediately. Fill a small stockpot a quarter full with water and bring to a boil. Reduce heat to low and let simmer. Combine egg yolks and 1/2 cup sugar in a heatproof medium bowl, and place over simmering water. Whisk mixture until pale and thick, 3-4 minutes. Whisking constantly, add cream and half the passion fruit juice to the egg and sugar mixture. Stir constantly with a wooden spoon until the mixture thickens and coats the back of the spoon, about 10 minutes. Strain mixture immediately into a bowl. Whisk in butter until melted, then whisk in remaining passion fruit juice. Place bowl over ice water bath. Stir occasionally until cool. Place passion fruit shells on baking pan and fill with custard. Cover and chill at least 1 hour. When ready to serve, sprinkle remaining 2 tablespoons sugar over custards and caramelize with a kitchen torch. Serve immediately.