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Caster Sugar
The fine crystal of Chelsea...
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Desserts
Passionfruit Custard Pots (gluten free)
10 mins
35 mins
4
Break through the crunchy sugar topping to the delicious custard underneath. These are similar to Crème brûlèe but you don't need a blow torch!
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- Ingredients
- Method
Ingredients
- ½ cup Chelsea Caster Sugar
- 4 eggs
- 1 cup cream
- 1 ½ Tbsp passion fruit pulp
- 2 Tbsp lemon juice
Toffee topping
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar
- ¼ cup water
Chelsea Products in Recipe
Organic Raw Sugar
Chelsea Organic Sugar is an...
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Method
Preheat oven to 170°C. Hand whisk together the caster sugar, eggs, cream, fruit pulp and lemon juice.
Pour mixture into four ramekins (1 cup capacity) and place in a deep baking dish. Pour boiling water into the baking dish until it reaches just below the top of the ramekins. Bake for 35 minutes or until custard is set (there should still be a slight wobble in the centre). Remove ramekins from dish, allow to cool before refrigerating for a minimum of 4 hours.
Toffee topping: Heat sugar and water in a saucepan until sugar has dissolved then bring to a gentle boil without stirring until it just turns a pale caramel colour (don't stir or it may crystallise).
Remove immediately and drizzle sparingly over the chilled custard pots using a metal spoon, leave to set (unrefrigerated).
Tip: Once the toffee starts to change colour work quickly as it can set fast. When passion fruit are not in season use store bought pulp.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Organic Raw Sugar
Chelsea Organic Sugar is an...
Reviews
What did you think of this recipe?
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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