Step 1: Bring the cream, milk and vanilla to the boil, then off the heat add the white chocolate and mix well.
Step 2: Once the chocolate has melted, add the egg yolks and whisk well.
Step 3: Put the mixture back on a low heat and cook without stopping stirring until the cream coats the back of a spoon, be careful not to let it boil.
Step 4: Add the passion fruit pulp or other fruit of your choice and pour the mixture into ramekins, leave to cool and then refrigerate for 2 to 3 hours to set.
Step 5: Just before serving, sprinkle with sugar and caramelise with a blowtorch or if you don’t have one, put under a hot grill until the sugar is golden.

The Chef’s special touch: 

As you can see, I didn’t put any sugar in my preparation, because the white chocolate is already sweet, but if you have a sweet tooth, add a little