Passionfruit and White Chocolate Creme Brulee

• 1 cup cream
• 200 g white chocolate, chopped
• 125 g PHILADELPHIA Spreadable Cream Cheese, well softened
• 5 egg yolks
• Pulp of 3 passionfruit, strained, reserve 2 teaspoons seeds
• 1/4 cup demerara sugar

1. BRING the cream to boiling point in a saucepan.
2. Remove from heat and stir in chocolate to melt.
3. Whisk in the PHILLY and yolks until smooth then add the strained passionfruit pulp and reserved seeds.
4. POUR the mixture into 4 x 1/2 cup capacity ramekins.
5. Cook in a water bath in a very slow oven 120C for 3040 minutes or until just set.
6. Cool and chill overnight.
7. PLACE the ramekins in a baking dish and sprinkle each with demerara sugar.
8. Cook under a hot grill until sugar caramelises.
9. Serve immediately.
10. HANDY TIP: Ensure the PHILLY is well softened to prevent lumps in the custard mixture.

cream, white chocolate, philadelphia, egg yolks, passionfruit, demerara sugar

Taken from www.kraftrecipes.com/recipes/passionfruit-white-chocolate-creme-brulee-123912.aspx (may not work)