Passionfruit and Mango Custard

Step 1: Peel mango and cut into chunks. Place in a small food processor bowl along with the 3 tablespoons caster sugar and puree until smooth. Measure out 3/4 cup of puree and set aside in a small bowl.

Step 2: Cut passionfruits in half and scoop contents into a sieve placed over a bowl. Scrape with the back of a spoon or a silicone spatula to release all the juice. Discard seeds or save to use as a non-edible garnish. If making Crème Brulee, save the shells, covered, in the refigerator until ready to serve.

Step 3: Measure 2 1/2 oz. of the passionfruit juice and add it to the mango and stir until well combined. Taste for sweetness and adjust if necessary. It should be slightly on the tart side. Set aside. Use any remaining juice and mango to make a nice tropical cocktail!

Step 4: In a small bowl combine egg yolks, flour, cornstarch, the 1/4 cup caster sugar and milk. Whisk until smooth.

Step 5: Heat the cream in a saucepan until almost boiling. Pour into the egg yolk mixture in a small steady stream while whisking continuously to prevent the eggs from curdling. When all is incorporated, return mixture to saucepan and stir constantly over medium heat until thickened.

Step 6: Remove the custard from the heat and stir in the mango/passionfruit puree. Pour into a bowl and cover surface directly with plastic wrap. Let cool and then chill completely. Makes 2 cups of custard.

To serve as a Crème Brulee: Fill the reserved passionfruit shells within 1/4 inch of top, sprinkle each with a tablespoon of sugar and caramelize with a torch just before serving. Garnish a dessert plate with a small dollop of the reserved passionfruit seeds and a sprig of mint, serve the brulee alongside.

To serve as mini-taste: place small amount into tasting spoons or shot glasses and decorate with frosted flowers, orange zest spirals, or pomegranate seeds.